In the Kitchen with Jewish Family Service

In the Kitchen with Jewish Family Service

Recipes From our family to yours.

Food is reputed to play a large part in many cultures, shaping not only our holiday traditions but woven into the fabric of our family history. Memories of grating potatoes for a kugel with a grandmother or making chicken soup with a family member come back to us each time we take a delicious bite. This love of food, and the sharing of it, is often apparent when walking the halls at Jewish Family Service. On any given day one might be tempted by a coffee cake in one of the small kitchen areas, take advantage of grazing opportunities from meeting leftovers, or spot an assortment of goodies brought in by colleagues in the large upstairs kitchen in West Bloomfield or in Oak Park. And, of course, everyone hopes their favorites from prior years make a repeat appearance at an agency-wide potluck.

During this historic time where most staff worked remotely, we missed opportunities to gather together and eat together. Hopefully, we’ll soon be able to join together for a celebratory meal. But in the meantime, and for posterity, this book is a collection of favorite recipes from the kitchens of JFS staff. Thank you to everyone who sent in a favorite recipe.

We hope you enjoy them!

The Staff Appreciation Committee

Table of Contents Helpful Hints

4-5

Weights & Measures

6-7

Appetizers

11

Breakfast & Brunch

21

Soups & Salads

33

Main Dishes

53

Poultry

55

Fish

77

Meat

81

Vegetarian

93

Side Dishes

111

Snacks

133

Desserts

143

Contributors

183

Helpful Hints 1. To soften stale marshmallows, place a slice of fresh apple in a covered container with the marshmallows.

2. If soup is too salty, add a peeled raw potato which will absorb much of the salt.

3. To slice warm bread without tearing, warm the knife.

4. To prevent your board from slipping while rolling out dough, place a wet cloth under it.

5. Use a vegetable peeler on a bar of bittersweet chocolate to make chocolate curls.

6. To ripen avocado or pineapple, place in a paper bag; seal and let stand in a warm, not hot, spot.

7. To prevent steaks from curling up during broiling, slash through the outside fat at one-inch intervals.

8. To rid hands of odor from fish, wash with salt first, then with cold water.

9. To prevent egg shells from cracking while boiling, add salt to the water.

4

Helpful Hints Continued 10. To prevent brown sugar from lumping, place a piece of rye bread in a covered container with it, or store brown sugar in the refrigerator. To restore lumpy dried brown sugar, place a piece of crumpled, thoroughly dampened paper toweling in the box. Close box securely and leave 24 hours.

11. To remove kernels from the corn cob, place the ear in the funnel of an angel food cake pan and shave down on the cob; kernels will fall into the pan.

12. The volume of beaten egg whites is heightened when eggs are at room temperature.

13. Do not use a fork to prick roasting or broiling meat because it will lose all the juices; use tongs.

14. Make sure nuts are fresh before using in baking because they will spoil the flavor of the baked goods. Taste before using.

15. Heavy cream doubles in volume when whipped.

16. Fresh tomatoes keep longer when placed with stem end down.

5

Weights & Measures Standard Abbreviations tsp = teaspoon d.b. = Double Boiler Tbs = Tablespoon B.P. = Baking Powder C = Cup oz = Ounce f.g. = Few Grains lb = Pound pt = Pint pk = Peck qt = Quart

bu = Bushel

Guide to Weights & Measures 1 teaspoon = 60 drops 1 pound = 16 oz 3 teaspoons = 1 tablespoon 1 cup = ½ pint 2 tablespoons = 1 fluid ounce 2 cups = 1 pint 4 tablespoons = ¼ cup 4 cups = 1 quart 5 1/3 tablespoons = 1/3 cup 4 quarts = 1 gallon 8 tablespoons = ½ cup 8 quarts = 1 peck 16 tablespoons = 1 cup 4 pecks = 1 bushel

6

Weights & Measures Substitutions & Equivalents 2 tablespoons of fat = 1 ounce 1 cup of fat = ½ pound 1 pound of butter = 2 cups 1 cup of hydrogenated fat + ½ teaspoon salt = 1 cup butter 2 cups sugar = 1 pound 2 ½ cups packed brown sugar = 1 pound 1 1/3 cups packed brown sugar = 1 cup of granulated sugar 3 ½ cups of powdered sugar = 1 pound 4 cups sifted all purpose flour = 1 pound 4 ½ cups sifted cake flour = 1 pound 1 ounce bitter chocolate = 1 square 4 tablespoons cocoa + 2 teaspoons butter = 1 ounce of bitter chocolate 1 cup egg whites = 8–10 whites 1 cup egg yolks = 12-14 yolks 16 marshmallows = ¼ pound 1 tablespoon cornstarch = 2 tablespoons flour for thickening 1 tablespoon vinegar or lemon juice + 1 cup milk = 1 cup sour milk 10 graham crackers = 1 cup fine crumbs 1 cup whipping cream = 2 cups whipped 1 cup evaporated milk – 3 cups whipped 1 lemon = 3-4 tablespoons juice 1 orange = 6-8 tablespoons juice 1 cup uncooked rice = 3-4 cups cooked rice

7

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together.”

-- Guy Fieri

Appetizers

Havarti in Puff Pastry From the kitchen of Amy Newman

Ingredients:

Directions:

1 12 oz pkg Havarti cheese 1 tsp Dijon mustard 1 tsp dried parsley flakes ¼ tsp dried chives ½ tsp dried dill weed ½ tsp dried basil ½ 17 oz pkg frozen puff pastry, thawed 1 egg, beaten

Spread mustard over top of cheese Sprinkle with dried herbs.

Place cheese, mustard side down, in center of pastry. Wrap package style, trimming excess pastry. Pinch seam shut, and place seam-side down on lightly; chill for 30 minutes. Refrigerate remaining beaten egg.

Bake at 375 degrees F for 20 minutes.

Remove from oven and brush again with egg. Bake 10 minutes more or until golden brown.

Serve warm with crackers and/or sliced apples and pears.

appetizers

11

Vegetarian Chopped Liver From the kitchen of Risa Berris

12

Ingredients:

Directions:

1 cup sliced mushrooms 1 cups chopped onions 3 Tbs oil 3 hard cooked eggs ¼ lb walnuts 1 tsp salt ¼ tsp white pepper

Saute mushrooms and onions in oil using large skillet.

Combine in food processor with eggs and walnuts, chopping fine.

Season with salt and pepper.

Serves 6

appetizers

Spinach Artichoke Dip From the kitchen of Brooke Flaggman

Ingredients:

Directions:

1 cup of mayonnaise 1 cup of grated or shredded Parmesan cheese 1 14 oz can of artichoke hearts, coarsely chopped 1 9 oz package of chopped spinach, thawed and squeezed to drain ½ cup of red bell pepper ¼ cup of shredded Mozzarella cheese Pita chips, pita bread, or sliced baguette (or whatever else you like for dipping)

Heat oven to 350°F

appetizers

In a large bowl, mix together mayonnaise, Parmesan, chopped artichokes, thawed/ drained spinach, and red peppers.

Spoon mixture into oven safe dish or container.

Sprinkle mozzarella cheese on top.

Bake for 20 minutes or until cheese is melted.

Serve with your chips or bread.

13

Sticky Garlic Chicken Bites From the kitchen of Risa Berris

Ingredients:

Directions:

2 chicken breasts 1 egg, beaten 2 cups panko breadcrumbs Salt Pepper 4 Tbs honey 4 cloves crushed garlic 2 Tbs hoisin sauce 1 Tbs sriracha 1 Tbs grated ginger Green onion/sesame seed for garnish

Preheat oven to 400°F Cut chicken breasts into small bite-size pieces. Dip chicken in egg, coat with panko.

Place chicken on baking sheet, season with salt and pepper.

Bake 20 minutes until golden brown and cooked through.

Mix soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a sauce pan and bring to a boil.

Remove from heat.

Toss chicken bites in the sauce.

Garnish with chopped green onion and sesame seeds.

14

appetizers

Bacon Date Rolls From the kitchen of Ilene Bernstein

Ingredients:

Directions:

Whole dates Bacon Cheese

Preheat oven to 350°F 1 Slice of bacon per date. I find low sodium bacon is best, the slices are thinner and provide more flavor.

Slice date down one side to remove pit.

Replace pit with small piece of cheese.

I use a variety of cheeses to provide choices. Gouda seems to be a favorite.

Pinch date closed and wrap a slice of bacon around the date.

Line cookie sheet with parchment paper.

Place bacon wrapped date roll on cookie sheet, bake for 12 minutes, remove from oven.

Absorb grease from cookie sheet with paper towel. Turn date rolls over and bake for an additional 10 minutes. If bacon is not crispy enough for your taste leave in for a couple more minutes.

When done, place on a plate lined with paper towel to drain.

Place a frilly toothpick in each date roll, use a separate color of frill for each flavor of cheese.

Serve warm.

appetizers

15

Vegetarian Chopped Liver From the kitchen of Missy Lewin

16

Ingredients:

Directions:

1 15 oz can baby peas, drained 3 medium onions, chopped and sautéed-until translucent 2 hardboiled eggs, sliced in half ¾ cup ground pecans or walnuts (I use walnuts) Salt and pepper to taste

Put drained peas, sautéed onions, and hard boiled eggs in food processor and blend.

Add ground nuts and blend again.

Add salt and pepper to taste.

Place in bowl and chill in the refrigerator.

ENJOY with veggies or crackers

appetizers

Cheesy Bread From the kitchen of Ilana Woronoff from Recipe Diaries

Ingredients:

Directions:

1 cup Greek yogurt 1 cup self-rising flour 1 cup mozzarella or pizza blend cheese 1 tsp garlic powder 15 sprays butter spray

Preheat oven to 400°F and prepare baking sheet (spray parchment paper with Pam).

Mix Greek yogurt and self-rising flour until well combined.

Spread dough out onto a floured work surface and knead dough for 4-5 minutes.

Coat a rolling pin with flour and roll the dough into an oval shape to fit a on a cookie sheet.

Transfer the dough onto prepared baking sheet and spritz the dough with butter spray.

In a small bowl, combine cheese and garlic powder and spread on top of the dough (leaving about 1/2 inch crust).

Bake at 400°F for 15-20 minutes (until the bottom of dough is crispy). Cover with foil if cheese is browning too quickly.

Freezes well - for best results, reheat in oven or toaster oven.

appetizers

17

Eggplant Caponata From the kitchen of Risa Berris

18

Ingredients:

Directions:

1 eggplant, unpeeled and chopped 1 medium onion, chopped ½ cup pepper, red or green 6 ounces mushrooms, chopped 2 cloves garlic, minced 3 Tbs olive oil Salt and Pepper to taste 1 tsp oregano 2-3 Tbs sugar 1 small can tomato paste ¼ cup water 2 Tbs red wine vinegar ½ cup chopped green olives 3 Tbs toasted pine nuts (can use almonds) ¼ cup raisins

Combine first 6 ingredients and simmer in a covered pan for 10 minutes.

Add the rest of the ingredients and simmer 25 minutes covered, until eggplant is cooked but not mushy.

Chill overnight.

May be frozen. Makes 2 cups.

Serve with pita, crackers or Italian bread.

appetizers

Breakfast

& Brunch

“Daddy” Waffles From the kitchen of Perry Ohren

So let me be clear, this is what my kids call them. It emanates way back when from the Tassajara Bread Book. I’ve been making these for 30 years.

Ingredients:

Directions:

3 egg yolks ¼ cup canola oil 1 ¼ cups milk (I mostly use buttermilk, but any milk, or what the kids call “milk” nowadays (coconut, almond…], can work) 1 Tbs vanilla 2 cups flour/dry ingredients (any combination of these or others will work/knock yourself out) I use: 1 cup unbleached white flour ½ cup whole wheat flour ½ cup cornmeal 1 Tbs baking powder Pinch of salt 3 very ripe bananas

Mix together (with a mixer if you are so inclined, but a fork works well for me): egg yolks, canola oil, milk, vanilla Stir all dry ingredients into above.

Mash bananas and stir into above. (If you don’t like bananas take a pass on this, but I think it’s bananas which put the Daddy into the Daddy Waffle.)

Beat egg whites until peaks are stiff and fold this into the above. (I know this is fussy, but it makes for a better and fluffier waffle. Having written that, 24 out of 25 times I don’t do this and simply use 3 eggs instead of 3 egg yolks above. Please don’t tell anyone.)

Use your waffle iron if you know how.

I serve this with lots of butter, toasted pecans and real maple syrup. Whipped cream and sliced strawberries and chocolate chips have made appearances.

Some like yogurt too. If you use non maple syrup on these, please don’t let me know.

Leftover batter can be made into pancake batter by adding more liquid. The whole recipe can be a pancake recipe if you change the 1 1/4 cups of “milk” to 2 cups.

Breakfast & Brunch

21

Lemon Pancake From the kitchen of Shari-Beth Goldman

Ingredients:

Directions:

3 eggs ½ cup flour ½ cup milk Nutmeg 4 Tbs unsalted butter 1 lemon Powdered (Confectioner’s) sugar

Preheat oven to 425°F Place 4 Tbs butter in an oven-proof non-stick 10” skillet (cast iron is great!) and allow to melt in preheating oven, removing when just melted.

Meanwhile beat eggs with milk. Add flour and whisk until lumps are broken up. Add nutmeg to taste.

Pour batter into skillet with melted butter and bake for 10 minutes.

Meanwhile, juice the lemon.

Remove from oven and sprinkle generously to taste with powdered sugar, then return to oven for 2-3 minutes.

Remove from oven and pour on the lemon juice. Cut in half and serve on two plates, evenly dividing remaining pan juices on top.

22

Breakfast & Brunch

Cheese and Tuna Strata From the kitchen of Linda Klein

Ingredients:

Directions:

12 slices white bread (trim crust and butter both sides) 2 7 oz cans of tuna 6 slices American cheese 6 eggs 3 cups whole milk ½ tsp salt 1/8 tsp pepper 1 tsp onion flakes

Grease a rectangular baking pan well (7x11).

Arrange 6 slices of bread in bottom of pan.

Drain and flake fish.

Cover each slice of bread with fish and sprinkle with onion flakes.

Place 1 slice of cheese on top of fish, then cover with another slice of bread.

Beat eggs well and add milk, salt and pepper. Pour mixture over sandwiches and let stand at room temperature for 30 minutes.

Bake at 325°F for 1 hour or until lightly browned.

Serves 6

Breakfast & Brunch

23

Egg Souffle From the kitchen of Linda Klein

Ingredients:

Directions:

4 oz American cheese, sliced or shredded 2 Tbs powdered milk ½ tsp salt 6 eggs, beaten Green peppers (optional) Mushrooms (optional, but in my house an absolute MUST) 2 Tbs margarine 1 Tbs ground mustard 1/3 cup water

Arrange cheese on bottom of 9 inch pie pan or 9x12 baking dish.

Dot with half the margarine.

Mix milk, mustard and salt together.

Gradually add water and beat until smooth.

Pour half of liquid on cheese.

Add beaten eggs, rest of liquid and margarine.

Bake at 350°F for 25-30 minutes until golden brown and puffy.

24

Breakfast & Brunch

Banana Bread Breakfast Mug Cake (Gluten free/vegetarian) Recipe from the kitchen of Amy Newman

Ingredients:

Directions:

Nonstick cooking spray 1 large banana (better if slightly ripe) 1 large egg 3 Tbs almond flour 1 packet stevia ¼ tsp ground cinnamon 2 tsp semisweet chocolate chips (or chopped walnuts – or both)

Coat the inside of a microwave-safe mug with spray.

Add banana to mug; mash with a fork.

Add egg; lightly beat with fork.

Add almond flour, stevia (if desired) and cinnamon. Stir until well incorporated.

Add chocolate chips; mix well Microwave on high for 2 to 3 minutes.

Serve warm.

Breakfast & Brunch

25

Tater tot breakfast casserole From the kitchen of Lindsay Leder

Ingredients:

Directions:

1 yellow onion diced 1 red bell pepper seeded and diced 1 green pepper seeded and diced 2 ½ cups shredded Cheddar cheese 1 1/2 lbs precooked sausage chopped (I use chicken sausage) 32 oz frozen tater tots 6 large eggs 1 ½ cup milk ½ tsp ground black pepper ½ tsp garlic powder ¼ tsp salt

Preheat oven to 350°F and grease a 9x13 dish with non-stick spray.

In a skillet over medium-high heat, cook sausage for 3 minutes stirring occasionally. Add the diced onion and peppers in the skillet and cook another 5 minutes or so until the sausage is cooked and the onions are translucent.

Once cooked, add sausage, onions, and peppers in your baking dish with 2 cups of cheese.

Mix together eggs, milk, pepper, garlic powder and salt and pour into the baking dish.

Place tater tots on top of the egg mix Bake for 40-45 minutes, remove from oven and sprinkle with remaining 1/2 cup of cheese and bake fore another 5 minutes or until melted. Add scallions to garnish.

26

Breakfast & Brunch

Passover French Toast From the kitchen of Ilana Woronoff

Ingredients:

Directions:

2 ½ cups flour (spoon & leveled) 4 slices of Manischewitz Sponge Cake 2 eggs ½ tsp cinnamon, more to taste 1 Tbs butter

Make 1 “Manischewitz Sponge Cake” and let completely cool.

Cut 4 slices of sponge cake (about 1 inch thick).

Whisk together eggs and cinnamon.

Heat butter in a frying pan, over medium heat.

Quickly dunk 1 slice of sponge cake in egg mixture and quickly flip over, put sponge cake slice in a frying pan.

Fry sponge cake on medium heat, pressing down with a spatula frequently Flip sponge cake once golden brown, fry until the second side of sponge cake is golden brown.

Repeat steps 5-7 with each piece of sponge cake.

Enjoy immediately. Can be stored in a Ziploc bag or wrapped in foil in the fridge, and reheated in the microwave.

Serving suggestion: enjoy with Kosher for Passover Maple Syrup.

Breakfast & Brunch

27

Challah From the kitchen of Lynn Breuer

Ingredients:

Directions:

Combine 1 cup warm water and 2 tsp of 1 ½ cups warm waterdivided sugar in a bowl. Sprinkle yeast on top, swirl to combine & let sit for 5 minutes.

7 + cups flour ¼ cup plus 2 tsp Mix flour, salt and remaining sugar in the sugar-divided bowl of stand mixer and combine.

2 tsp salt In a separate bowl mix remaining 2 Tbs instant yeast water, honey, oil and eggs. ¼ cup honey 2/3 cup vegetable oil When yeast is proofed add it to dry 4 eggs + 1 for top ingredients immediately followed by wet Poppy seeds if desired ingredients. Stir or mix on low to combine, about 30 seconds. Switch to the dough hook and knead on low 7-10 minutes incorporating all flour from the bottom of the bowl, or by hand until dough is smooth and no longer sticky, adding flour lightly if needed.

Place the dough in a large, oiled bowl covered with a damp towel and let rise at room temperature until doubled in size, about 2 to 2 ½ hours at which time the dough should be soft.

28

Breakfast & Brunch

Challah Continued From the kitchen of Lynn Breuer

Ingredients:

Directions: Divide the dough in half to make 2 challahs and braid as desired. Place each loaf on its own parchment lined baking sheet and brush with a beaten egg.

Preheat oven to 340°F while loaves rise for an additional 30 minutes.

Bake for 30–34 minutes until golden.

When fully baked tapping on the bottom of the loaf should make hollow sound.

Divide each half into three pieces and braid.

For a round braided challah, divide one of the loaves into two balls and roll each into long rolls about 18 inches in length.

Twist them around each other until you have 1 long, twisted rope then pinch the ends together. Form a spiral, tucking the ends if needed.

Optional: If desired, add 1 ¼ cup raisins and incorporate in dough before rising.

Breakfast & Brunch

29

Oatmeal Cups with Yogurt and Fruit From the kitchen of Lindsay Leder

www.domestically-speaking.com/oatmeal-cups-with-yogurt-and-fruit/ Easy recipe that looks great on the table for brunch!

Ingredients:

Directions:

1 1/4 cups quick cooking oats 1/4 cup unsweetened applesauce 2 Tbs honey 1 Tbs chia seeds (can be left out- I don’t use them) 1 tsp cinnamon 1/4 tsp salt Yogurt of your choice Fruit of your choice Cooking spray

Preheat oven to 350°F. Add the oats, applesauce, honey, chia seeds (if using), cinnamon and salt to a bowl and mix until combined.

Spray muffin tins with cooking spray.

Evenly disperse the mixture in 6 muffin tins.

Use your fingers or a spoon to press the mixture into the sides and base of the muffin tin.

Bake for 12-13 minutes.

Let it cool in the muffin tin for about 10 minutes before using a butter knife to remove the oatmeal cups.

Let the cups cool completely before filling with yogurt and fruit.

30

Breakfast & Brunch

Soups

& Salads

Caramelized Golden Beet Soup From the kitchen of Risa Berris

Ingredients:

Directions:

3 medium yellow onions, divided 5 carrots, divided 3 parsnips 2 golden beets (medium) 1 sweet potato 5 Tbs olive oil, divided 3 garlic cloves 3 Tbs white wine 4 celery stalks 1 bay leaf 6 cups low sodium vegetable broth Sea salt, to taste Black pepper, to taste

Preheat oven to 425°F and line baking sheet with parchment paper.

Dice 2 onions into medium chunks.

Peel 4 carrots, beets, parsnips and sweet potato. Dice into small chunks.

Spread on baking sheet and drizzle with 3 Tbs olive oil, a pinch of sea salt and black pepper. Toss to coat. Roast until golden brown and caramelized, about 40-50 minutes.

In large soup pot, heat remaining 2 Tbs olive oil over low heat. Mince remaining onion and sweat for 5 minutes. Mince the garlic and add to the onions, sweat for another 3 minutes. Turn the heat up to medium-high and add wine. Stir, gathering any brown bits from the pan.

Dice the celery and remaining carrots small and add to the pot. Cook and stir for 3 minutes. Add bay leaf, liquid and bring to a gentle boil. Add vegetables from the oven to the pot and simmer.

Blend using the immersion blender. Serve hot.

Makes 8-9 cups.

Soups & Salads

33

Red Lentil Quinoa Soup From the kitchen of Risa Berris

Ingredients:

Directions:

2 cups red lentils 8 cups broth (chicken, veggie or combo) ½ cup quinoa, uncooked and rinsed ¾ tsp cumin ¾ tsp paprika 1 large onion, diced 2 Tbs olive oil Juice of one lemon Salt and pepper to taste

In large pot, bring broth to a boil.

Add lentils and rinsed, uncooked quinoa. Cover and let simmer for 30 minutes or until lentils are very soft.

Add cumin and paprika.

Saute onion in olive oil until golden and soft, then add to pot.

Simmer for about 5 minutes. Turn off heat and add lemon juice.

Salt and pepper to taste.

Makes about 6 servings.

34

Soups & Salads

Roasted Red Pepper Soup From the kitchen of Lynn Breuer

Ingredients:

Directions:

3 cups chicken broth or stock 1 Tbs extra-virgin olive oil 1 small carrot, peeled & sliced ½ Large onion, diced 1 12 oz potato or sweet potato, cubed 16 oz roasted red peppers Salt and pepper

Heat olive oil in a 3-4 quart pot.

Add carrots and onions and cook until soft. Add peppers and cook 2 more minutes.

Add potatoes and broth/stock and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart (about 45 minutes).

Season with salt and pepper after cooking. Use a stick blender to puree soup.

Store in fridge 6-10 hours for maximum flavor.

Soups & Salads

35

Potato Leek Soup From the kitchen of Lindsay Leder

simplyrecipes.com/recipes/potato_leek_soup

36

Ingredients:

Directions:

3 large leeks (about 3 cups, chopped) 2 Tbs butter 4 cups chicken broth (or vegetable broth for vegetarian option) 2 pounds potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces 1 tsp kosher salt, less or more to taste Pinch of dried marjoram 1 or 2 sprigs fresh thyme, or ½ tsp dried thyme 1 bay leaf White or black pepper to taste

Clean and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt.

Cut off the tough dark green tops.

Slice the white and light green parts of the leeks into 1/4-inch thick slices.

Cook leeks in butter to soften: Melt butter on medium heat in a 3-4 quart pot. Add the chopped leeks, stir to coat with the butter.

Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Make sure the leeks are not browning.

Simmer the soup: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and salt to the pot.

Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.

Purée the soup: Remove the bay leaf and thyme. Use an immersion blender or standing blender to blend about half of the soup.

Soups & Salads

French Onion Soup From the kitchen of Lynn Breuer

Ingredients:

Directions:

2 jumbo Spanish onions (2 lbs) cut up 3 Telma beef bouillon cubes 2 quarts water (8 cups) ½ tsp sage A dash of pepper 1 cup stock extra dry vermouth 1 Tbs olive oil 1 Tbs margarine 2 bay leaves Croutons or bread (if desired)

Put all the ingredients in a 3-4 quart pot and bring to a boil.

Soups & Salads

Reduce heat, cover and simmer for 45-60 minutes.

To serve put in oven safe bowls, add croutons or bread and Mozzarella cheese.

Microwave or put on a cookie sheet in the oven to melt the cheese.

37

Coconut-Curry Pumpkin Bisque From the kitchen of Melissa Pletcher

38

Ingredients:

Directions:

1 tsp olive oil 1 large shallot, minced very thin 1 ½ tsp kosher salt 2 tsp minced ginger (or ¾ tsp ground) 1 tsp minced garlic 1 tsp curry powder ½ tsp ground cumin ¼ tsp ground cinnamon 1 pinch cayenne pepper 30 oz can pumpkin puree 2 cups canned low-sodium chicken broth 1 cup light unsweetened coconut milk 2 Tbs dark brown sugar 1 Tbs fresh lime juice 2 Tbs chopped cilantro (optional)

In a large soup pot, heat oil over medium-high heat.

Add minced shallots and salt; cook, stirring frequently, until shallot is softened, about 5 minutes.

Stir in ginger, garlic, curry powder, cumin, cinnamon, and cayenne; cook one minute. Add pumpkin, broth, coconut milk and sugar; whisk to combine. Reduce heat to low; simmer 10 minutes for flavors to combine.

Puree in pot using immersion blender or carefully transfer to food processor to puree. Stir in lime juice and garnish with cilantro.

Makes 1 1/4 cups per serving.

Serves about 4.

5 WW points

Soups & Salads

Mushroom Barley Soup From the kitchen of Yuliya Gaydayenko

Ingredients:

Directions:

½ cup barley 2 cups dehydrated mushrooms 1 small potato Vegeta seasoning Soy sauce Salt and pepper to taste

Start barley in cold water, get to boil, and cook on low heat for 30 minutes.

Separately, pour boiling water over dehydrated mushrooms and let them stay in hot water for 30-60 minutes.

Take mushrooms out (keep the water) and slice them.

Add mushroom slices and water to barley, add salt and pepper and cook on low heat for 30 minutes Add Vegeta seasoning, a drop of soy sauce, and a small potato and cook for another 20 minutes.

Add chopped scallions and a dollop of sour cream to soup bowls.

Soups & Salads

39

Crockpot Chicken & Wild Rice Soup From the kitchen of Lindsay Leder

joyfulhealthyeats.com/crock-pot-chicken-wild-rice-soup/

Ingredients:

Directions:

1 lb skinless boneless chicken breast salt & pepper to season 3 carrots, diced 1 1/2 cups celery, diced 1 1/2 cups sweet onion, diced 3 garlic cloves, minced 1 Tbs fresh rosemary, minced 1 Tbs fresh thyme, minced 1 cup wild rice 6 cups of chicken broth 1 cup thinly sliced baby bella mushrooms (optional) 2 Tbs of unsalted butter 2 Tbs of cornstarch 1 cup whole milk Salt to taste

To a crock pot, first add chicken breasts. Season with salt and pepper.

Add carrots, celery, onion, garlic cloves, rosemary, thyme, wild rice and chicken broth.

Cook on HIGH for 3-3 1/2 hours.

Remove chicken and shred with two forks. Add chicken back.

Heat a small sauce pan to mediumhigh heat. Add butter to the pan. Let the butter melt and start to bubble, whisking the entire time to ensure it doesn’t burn. Once the mixture is a light brown color pour the milk in and add corn starch. Whisking the entire time until milk is incorporated and there are no lumps.

Let milk mixture simmer for 2 minutes until thick.

Pour milk mixture into the crock pot and stir. Next add mushrooms and stir. Let cook an additional 30 minutes.

Season with salt and pepper to taste.

40

Soups & Salads

Anna’s Egg Salad From the kitchen of Anna Harder

I call it Anna’s Egg Salad because I created it. It’s Keto friendly and could be Kosher if you use all Kosher ingredients.

Ingredients:

Directions:

2-3 hardboiled eggs 3-4 green onions A half of green pepper 1 Persian cucumber 2-3 small pickles Shredded carrots and/or Shredded radish (handful) Garlic salt with parsley and ground black pepper Mayonnaise

Just mix all the ingredients together and enjoy it.

Soups & Salads

Add bacon crumbles (optional-I add it sometimes) I posted it in Keto group on Facebook and received over 150 likes and over 40 comments. Mostly ladies all over the world wanted to make it.

41

Michigan Cherry & Mixed Green Salad From the kitchen of Linda Klein

I make this salad whenever I have company because everyone raves about it except my family.

Ingredients:

Directions:

½ cup pine nuts 8 cups mixed salad greens, rinsed and dried ½ cup dried Michigan cherries 1 small red onion, thinly sliced ¼ cup (1 oz) crumbled bleu cheese Maple Raspberry Dressing (see recipe on next page)

Place the pine nuts on a cookie sheet and toast at 350°F for 8 minutes or until they begin to turn brown.

(Be sure not to burn them as the salad won’t taste as good – trust me.)

Remove from the cookie sheet and cool.

Place the greens in a large salad bowl.

Add the cherries, cooled pine nuts, onion slices. You can add the bleu cheese as well, however, some people may not like it so I usually put it in a small dish for those who want to use it.

Toss with dressing and serve.

Makes 8 servings.

42

Soups & Salads

Maple Raspberry Dressing From the kitchen of Linda Klein

Ingredients:

Directions:

½ cup olive oil ½ cup vegetable oil ½ cup maple syrup ½ cup raspberry wine vinegar 1 Tbs Dijon mustard 1 Tbs dried tarragon

Stir together the olive oil, vegetable oil, maple syrup and vinegar in a bowl.

Soups & Salads

Whisk in the Dijon mustard and tarragon.

This dressing may be prepared one day ahead and stored in the refrigerator.

43

Quinoa Salad with Apples and Almonds From the kitchen of Risa Berris

44

Ingredients:

Directions:

1 cup quinoa, rinsed 2 cups water 2 Tbs honey ¼ cup lemon juice ½ tsp coarse salt 3 Tbs olive oil 1 cup tart apple, peeled and diced 1 cup finely chopped celery 1/3 cup golden raisins ½ cup almonds, toasted and coarsely chopped Salt and black pepper, to taste

Combine quinoa and water, bring to a boil.

Reduce heat and simmer, covered until quinoa is tender and water is absorbed.

Transfer to a bowl, stir, let cool completely.

Whisk together honey, lemon juice and salt. Gradually whisk in oil until blended.

Toss apples, celery, raisins, and almonds with quinoa.

Add dressing and toss.

Season with salt and pepper.

Soups & Salads

Cabbage Salad From the kitchen of Risa Berris

Ingredients:

Directions:

1 pkg shredded cabbage 1 pkg dry Ramen soup mix 4 green onions, sliced ½ cup toasted almonds 3 Tbs toasted sesame seeds

Mix all dressing ingredients.

Mix cabbage, green onions, almonds and sesame seeds.

Pour dressing over salad.

Crunch dry Ramen noodles and toss with salad.

Dressing: ½ cup oil Make at least 2 hours ahead of time 3 Tbs vinegar and refrigerate.

2 Tbs sugar Seasoning mix from Ramen soup mix

Soups & Salads

45

Corn & Black Bean Salad From the kitchen of Julie Ohana

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Ingredients:

Directions:

2 bags of frozen roasted corn (or 3 cans of corn, or 6 ears of fresh corn cooked) 1 can of black beans, drained and rinsed 1 avocado 3 green onions, chopped 2 Tbs sriracha or hot sauce 4 Tbs honey ¼ cup vegetable oil 1 tsp kosher salt

Combine the cooked corn, drained beans, onion and avocado in a mixing bowl. Set aside.

In a smaller bowl, combine the sriracha, honey, oil, and salt. Mix well until combined and thick.

Pour over the corn mixture, toss. Serve room temperature or cold.

Serves 6-8 people.

Soups & Salads

Shrimp Salad From the kitchen of Linda Klein Nice salad for Summer!

Ingredients:

Directions:

1 lb deveined, cooked shrimp 2 stalks celery, diced 1 green onion, diced 1 Tbs lemon juice ½ cup mayonnaise ½ tsp Old Bay Seasoning 1 ½ tsp grainy Dijon mustard

Chop shrimp into small pieces.

Soups & Salads

Combine all ingredients in a bowl and mix well to combine.

Serve over lettuce, on a croissant or with tortilla chips.

47

Kale Caesar Salad with Sweet Potatoes From the kitchen of Risa Berris

Ingredients:

Directions:

2 small sweet potatoes, cut into 1/2 inch circles ¼ cup extra virgin olive oil 1-2 tsp chipotle chili powder, use to your taste 2 tsp smoked paprika Kosher salt and black pepper 1 14 oz can chickpeas, drained 1 large head kale, shredded 4 cups brussel sprouts (or 1 additional head of kale) 1-2 avocados, sliced

Preheat oven to 425°F. On large rimmed baking sheet, combine the sweet potatoes, 2 Tbs olive oil, chili powder, paprika, and a pinch each of and pepper. Toss well to evenly coat. Roast for 20 minutes.

Remove from oven, add the chickpeas and remaining oil.

Toss with the sweet potatoes and return to oven for another 20 minutes, until the chickpeas are crisp and the sweet potatoes are tender.

In a large salad bowl, combine the kale and brussel sprouts.

Make dressing (see recipe on next page) Toss the sweet potatoes and chickpeas in with the salad. Add the dressing and combine. Top the salad with avocado and additional Parmesan.

The salad keeps well for 3-4 days in the refrigerator. Add the avocados just before serving.

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Soups & Salads

Parmesan Tahini Dressing From the kitchen of Risa Berris

Ingredients:

Directions:

¼ cup extra virgin olive oil Juice of 2 lemons 2 Tbs Dijon mustard 2 Tbs tahini 2 tsp Worcestershire sauce Kosher salt and black pepper 1/3 cup grated Parmesan, plus more for serving 2 Tbs fresh chopped parsley

Combine all ingredients in a blender and blend until smooth.

Soups & Salads

Taste and adjust the salt and pepper.

49

Nicoise Salad From the kitchen of Linda Klein

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Ingredients:

Directions:

1 lbs red-skinned potatoes, sliced 1/3 in. thick Kosher salt 2 Tbs dry white wine 10 oz haricots verts (French-style green beans), trimmed 4 large eggs ¼ cup white wine vinegar ½ shallot, minced (about 2 Tbs) 2 Tbs Dijon mustard 1 Tbs chopped fresh thyme Freshly ground pepper ¾ cup extra virgin olive oil 8 cherry tomatoes, halved or quartered 1 head Boston lettuce, leaves separated 2- 5 ½ oz cans of tuna (or I grill a tuna steak & flake it) ½ cup nicose olives

Put potatoes in a medium saucepan, cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork tender (about 5 minutes). Drain and transfer to medium bowl; drizzle with the wine and let cool.

Bring another saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp tender and bright green (about 2-4 minutes). Drain and immediately put into ice water to cool; drain and pat dry.

Place the eggs in a saucepan, cover with cold water. Simmer over medium-high heat and let stand 10–12 minutes. Drain, then run under cold water to cool. Peel under cold running water.

Soups & Salads

Nicoise Salad Continued From the kitchen of Linda Klein

Ingredients:

Directions: To make the dressing – Whisk the vinegar, shallot, mustard, thyme, ½ tsp salt and pepper to taste in a bowl.

Whisk in the olive oil in a slow, steady steam until emulsified. I sometimes use my blender.

Toss the tomatoes in a small bowl with salt and pepper to taste. Add about ¼ cup dressing to the potatoes and toss.

Quarter the hard boiled eggs.

Divide the lettuce among 4 plates.

Arrange the potatoes, haricots verts, hard boiled eggs and tuna on top. Add the tomatoes and olives to the plates.

Soups & Salads

51

Orzo-Spinach-Feta Salad From the kitchen of Risa Berris

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Ingredients:

Directions:

16 oz pkg of orzo 10 oz pkg fresh spinach 8 oz crumbled feta cheese ¼ cup pine nuts, lightly toasted ½ cup red onion, finely chopped ½ tsp dried basil ½ tsp salt ½ tsp black pepper

Combine all ingredients and toss with ½ cup olive oil and ½ cup balsamic vinegar.

Serve at room temperature or chilled.

Serves 8.

Soups & Salads

Main Dishes

Cheesy Chicken From the kitchen of Michelle Manning

Ingredients:

Directions:

4 chicken breasts 1 can of Cream of Chicken soup 1 pat of butter ½ cup mayonnaise 2 cups cheddar cheese, shredded ½ tsp curry powder ½ tsp lemon juice 1 egg, beaten ½ cup bread crumbs

Cut chicken breast in half.

Dip each chicken breast in egg and bread crumbs.

Put pat of butter in the middle of each chicken breast.

Cover with cream of chicken soup, mayonnaise, curry powder and lemon juice.

Bake at 350°F in a covered casserole dish for 1 1/2 hours.

Take chicken out of oven and cover with cheddar cheese.

Bake until cheese melts.

Main dishes- Poultry

55

5 Ingredient Roast Turkey (Less than 15 pounds) From the kitchen of Chef Annabel Cohen

Ingredients:

Directions:

1 whole turkey (I always allot at least one lb of turkey per person and often 1 ½ lbs) ½ cup olive oil Kosher salt to taste Fresh ground black pepper to taste 6 cups chicken broth

Preheat oven to 325°F. Remove all the racks from the oven except the bottom.

Remove the turkey neck and giblets (in the cavity and “rear” of turkey) and place the turkey, breast side up, on a rack in the roasting pan (if you have one). You may also make a “ring” of foil and cook the turkey in large disposable roasting pan.

Place the neck bone into the pan as well.

Save the giblets for another use or throw them in the pan as well (take them out of the bag!).

Rub the skin with oil and season well with salt and pepper (as you baste, the seasoning will drip in the pan juices).

Place turkey in the oven and pour 2 cups chicken broth into the bottom of the roasting pan. Cook for 30-minutes and baste with pan juices. As the juices evaporate, add more broth.

Cook for 1 ½ hours. Cover the turkey loosely with oil. Continue cooking until done.

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Main dishes- Poultry

5 Ingredient Roast Turkey Continued From the kitchen of Chef Annabel Cohen

Ingredients:

Directions: NOTE: Total cooking time is 15-minutes per pound (don’t worry if the pop-up time does not pop up), Roast until the meaty part of the thigh reads 165°F. If you don’t have a thermometer, as long as you cook the turkey 15-minutes per pound, you should be good.

Let the turkey cool in the roasting pan for at least an hour before putting on a serving platter or carving on a cutting board. (NOTE: The turkey will continue to cook (residual heat) as it cools.

To make a quick gravy, pour all the pan juices into a saucepan (ladle or spoon off or separate some of the oil that floats to the top — not all).

Make a “slurry” of flour and water or white wine (¼ cup flour, ½ cup water or wine).

Heat the drippings (you should have plenty) over medium heat until it begins to boil. Whisk in the flour mixture and cook, whisking often, until the gravy has a silky (not thick) texture.

Adjust salt and pepper to taste.

Main dishes- Poultry

57

Greek Chicken From the kitchen of Deborah Rothbart

58

Ingredients:

Directions:

6 pieces of chicken ½ cup olive oil 3 Tbs lemon juice 1 Tbs oregano 1 Tbs paprika 1 tsp pepper

Combine all ingredients and coat chicken.

Leave at room temperature for 1 hour.

Bake uncovered.

Main dishes- Poultry

North African Chicken with Couscous From the kitchen of Debbie Feit

I found this in a parenting magazine way too many years ago. I used to make this often, it was super flavorful and even with all the spices, my kids loved it.

Ingredients:

Directions:

2 cups dry couscous 1 bunch flat leaf parsley, rinsed and chopped 2 tsp lemon juice Salt and pepper, to taste 2 tsp olive oil 3 cloves garlic 1 large carrot, peeled and sliced in half-moons 1 cup raisins 18 oz boneless, skinless chicken breast, cut into 1” cubes 1/8 tsp curry powder 1/8 tsp ground coriander 1/8 tsp turmeric 1/8 tsp paprika 12 canned tomatoes, crushed and drained 1 cup chicken stock

Boil 2 cups of lightly salted water. Stir in couscous and cover for 2 minutes.

Main dishes- Poultry

Remove from heat and let stand for 5 minutes. Sprinkle in parsley to taste, the lemon juice, salt and pepper. Fluff with a fork and set aside.

Cover the bottom of a large saucepan with olive oil and sauté garlic until it is slightly brown.

Add carrots, raisins and parsley to taste, and cook until softened.

Add chicken and brown all sides over high heat. Add salt, pepper, curry, coriander, turmeric, paprika, tomatoes and stock. Bring the mixture to a boil, then reduce to a simmer.

Add the rest of the parsley and check seasoning when chicken is cooked.

59

Za’atar & Hibiscus Roasted Chicken From the kitchen of Hunny the Chef

Ingredients:

Directions:

8 chicken thighs and legs (can be made with chicken breast) Salt and black pepper

Generously season chicken with salt and pepper. Combine all the marinade ingredients in a large ziplock bag. Add the chicken and marinate for at least 6-24 hours.

Marinade: 2 tsp garlic, minced 1 large shallot, julienne 1 lemon sliced 3 Tbs olive oil 2 Tbs za’atar 1 ½ tsp hibiscus powder or sumac 1 cinnamon stick, broken in half ¼ cup silan or honey 1 cup chicken stock Garnish: parsley, mint, chopped pistachios, pomegranate seeds

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Preheat the oven to 375°F. Place the chicken and marinade on a large pan or cookie sheet. Pour chicken stock over the chicken.

Roast in the oven for approximately 45 minutes, basting every 20 minutes, until the skin is golden brown and the center of chicken registers 165°F. Remove from the oven. Garnish with fresh parsley, mint, chopped pistachios, and pomegranate seeds.

Main dishes- Poultry

ROASTED ZA’ATAR CHICKEN From the kitchen of Nacha Leaf

This recipe is kosher, dairy-free and gluten free. This is a basic roasted chicken with suggested spices, all of which can be used to suit personal taste and preference.

Ingredients:

Directions:

Cut-up chicken, white meat Place chicken in a baking pan and or dark meat spray chicken liberally with olive oil.

Lemon juice Pour freshly-squeezed lemon juice Slices of onions over the chicken.

Suggested spices: Top chicken with freshly-ground black Za’atar pepper, all spices and slices of onion.

(Za’atar is a middle eastern/ Cover the baking pan with foil and Israeli spice blend that can roast until done, but not over-cooked. be found in many grocery The chicken will be moist and flavorful, stores and on Amazon.) as well as simple and healthy!

Garlic powder or minced garlic Bake on 375°F until chicken is done.

Optional additional spices: Curry powder or Cumin Smoked paprika

Main dishes- Poultry

61

Easy Crock-Pot Chicken Tacos From the kitchen of Melissa Pletcher

Ingredients:

Directions:

1 1/2 lbs, boneless, skinless chicken breasts 1 (1.25 oz) packet low-sodium taco seasoning (or 2 Tbs homemade taco seasoning, recipe on next page) 1 16 oz jar of salsa Taco shells or tortillas

Place chicken in bottom of slow cooker

Optional additions: pinto, black or garbanzo beans.

Stir to distribute salsa evenly.

Mix taco season and salsa and pour over chicken.

Cook on low for 6-8 hours or high for 4 hours. (*add optional beans one hour before done*) Just before serving, use forks to shred chicken.

Serve immediately with optional toppings.

Optional toppings: shredded lettuce, chopped tomatoes, shredded cheese, guacamole, sour cream, hot sauce

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Main dishes- Poultry

Homemade Taco Seasoning From the kitchen of Melissa Pletcher

Ingredients:

Directions:

4 Tbs chili powder 2 Tbs cumin 1 Tbs paprika 1 Tbs salt 1 tsp garlic powder 1 tsp dried onion 1 tsp oregano 1 Tbs cornstarch (optional)

Mix all ingredients together.

Main dishes- Poultry

63

Pulled Chicken Tacos From the kitchen of Julie Ohana

Ingredients:

Directions:

4-6 skinless boneless chicken breasts 2 Tbs vegetable oil 1 Tbs chili powder 1 Tbs cumin 1 Tbs paprika 1 Tbs garlic powder 1 Tbs onion powder 1 Tbs brown sugar 1 Tbs kosher salt 1 tsp black pepper

Combine chili powder, paprika, garlic powder, onion powder, sugar, salt and pepper in a small bowl. Mix until combined.

Toss chicken breasts in the oil and all of the spice mixture. Place in a roasting pan and cover with aluminum foil.

Bake at 375°F for about 90-120 minutes.

Check halfway through and turn chicken pieces over.

Remove from the oven. Using two forks, pull the chicken apart to shred it. Mix well in the juices so it remains moist.

Serve with your taco shell of choice, or on top of a salad.

Serves 6-8 people.

Suggestion: Quadruple the spice mixture and then you can store it in a jar in your pantry. Will keep for several months.

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Main dishes- Poultry

Chicken Cacciatore From the kitchen of Lynn Breuer

Ingredients:

Directions:

12 boneless/skinless chicken thighs

1 red pepper 1 large onion 1 Tbs Italian seasoning 2 Tbs olive oil 1 14 oz can diced tomatoes

1 lb mushrooms 3 garlic cloves Tomato paste ½ cup chicken stock ½ cup white wine Salt & pepper

Cut chicken into quarters, season with salt and pepper and brown on both in olive oil then remove from pan. sides

Main dishes- Poultry

Saute onion, garlic and pepper in olive

oil until tender.

Add tomatoes, stock, Italian seasoning and mushrooms.

Put chicken back in pan along with white wine and tomato paste.

Cook until chicken is tender.

Freezes very well in sauce.

65

Chicken Satay From the kitchen of Sarit Flascher

66

Ingredients:

Directions:

2 Tbs canola or safflower oil, 2 turns of the pan 1 1/2 to 1 3/4 lbs chicken breast tenders, 2 pkgs, sliced on an angle into bite-size pieces 3 cloves garlic, crushed 1 medium yellow skinned onion, sliced 1 red bell pepper, seeded, quartered and sliced 2 medium carrots cut into matchsticks 6 scallions, cut on an angle into 2 inch pieces 1 cup snow peas, a couple of handfuls 2 to 3 Tbs chopped cilantro leaves, and/or parsley, and/ or basil leaves

Stir Fry: Heat a large nonstick skillet over high heat.

Add chicken, garlic and onion, stir-fry for 3 minutes.

Add remaining veggies and stir-fry for 5 minutes more. OR- I grill all vegetables in summer (coated with vegetable oil mixed with garlic pepper, salt, and the herbs.)

Main dishes- Poultry

Chicken Satay continued From the kitchen of Sarit Flascher

Ingredients:

Directions:

Satay Sauce: 4 rounded Tbs chunky peanut butter 3 Tbs dark soy, Tamari 3 Tbs honey 1 inch ginger root, peeled and minced 1 clove garlic, crushed 1 tsp crushed red pepper flakes 1/2 orange, juiced

Satay Sauce: Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined.

Rice: 3 3/4 cups water 2 oranges, zested 2 cups jasmine rice, rinsed

Rice: Heat water with orange zest to boiling.

Add rice, return to boil, stir. Cover pot and reduce heat to simmer.

Cook rice until tender, 18 minutes. Fluff with fork.

Transfer the chicken and vegetables stir-fry to a platter and pour sauce evenly over the chicken and vegetables.

Serve jasmine rice in a separate dish.

Main dishes- Poultry

67

Chicken Marbella From the kitchen of Rina Sabes

From The Silver Palates. This recipe is delicious. I tend to double or triple the garlic and prunes it calls for. Use whatever chicken, white meat it may be a bit drier.

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Ingredients:

Directions:

½ cup olive oil ½ cup red wine vinegar 1 cup pitted prunes ½ cup pitted Spanish green olives ½ cup capers, with a bit of juice 6 bay leaves 1 head of garlic, peeled and puréed ½ cup fresh oregano, chopped, or 1/4 cup dried oregano 2 tsp of salt ¼ teaspoon freshly ground pepper 2 chickens, 3 1/2 to 4 lbs each, quartered 1 cup dry white wine 1 cup brown sugar 2 Tbs finely chopped flat-leaf parsley

In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.

Preheat the oven to 350°F. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar. Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)

Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm.

Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.

Main dishes- Poultry

Kosher Chicken a la Coke From the kitchen of Becky Eizen

Ingredients:

Directions:

1 cup chopped celery 1 cup chopped onion 1 cup ketchup 1 tsp salt 1 tsp chili powder 1 – 3lb fryer chicken cut into serving pieces Salt and pepper Flour 2 cups cola

Mix together the chopped celery, onion, salt and chili powder.

Place in a deep baking dish or a 9x13x2 baking pan.

Sprinkle chicken pieces with salt and pepper, then dredge in flour.

Place chicken in dish and pour coke over everything.

Bake in preheated oven at 350°F for 1 hour or until chicken is well done; turning the chicken halfway through cooking time.

Serves 4-5.

Main dishes- Poultry

69

Chicken (or Tofu) with Peanuts, Cabbage and Red Peppers From the kitchen of Risa Berris

Ingredients:

Directions:

Ingredients for Cabbage: 1 lb boneless chicken breast or tofu ½ cup crushed peanuts (if salted, reduce or omit salt from seasonings) 3-4 red peppers (fresh or dried) ¼ head round cabbage 2-3 Tbs chopped green onions 1 Tbs finely chopped fresh ginger 1 Tbs finely chopped garlic 1 Tbs hot bean sauce Oil for cooking

Cut chicken or tofu into small ½ to ¾ inch pieces.

Make the marinade by mixing the cornstarch with rice wine or sherry and soy sauce. Add salt. Mix with chicken or tofu for at least 15 minutes.

Crush or chop the peanuts. They should be about the size of grains of rice.

Cut peppers into slivers and set aside with peanuts.

Finely chop the ginger and garlic. Coarsely chop the green onion. Core the cabbage and cut into 1-inch by 1 inch pieces.

Mix the seasonings.

Heat 6 Tbs oil in a wok or large frying pan until very hot. Add cabbage and a pinch of salt and stir fry very quickly. When cabbage starts to soften and look slightly cooked, remove cabbage and drain.

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Main dishes- Poultry

Chicken (or Tofu) with Peanuts, Cabbage and Red Peppers Continued From the kitchen of Risa Berris

Ingredients:

Directions:

Marinade: 1 Tbs cornstarch 1 Tbs rice wine or dry sherry 1 Tbs soy sauce ½ tsp salt

Arrange the cabbage on both ends of a serving platter leaving a space in the center.

Heat 4-5 Tbs oil in a wok or large frying pan until very hot. Add the chicken or tofu pieces and cook quickly. You can Ingredients for Seasonings: use more oil if needed and drain later 1 Tbs cornstarch or cook in portions.

1 Tbs rice wine or dry When the chicken is white, add ginger, sherry garlic, green onions, peanuts and red 2 Tbs soy sauce pepper. Stir briefly and add the bean 1 1/2-2 tsp salt (reduce or sauce. Cook, stirring until the hot bean omit if salted peanuts are sauce is well distributed, about 10-15 used) seconds.

1 tsp vinegar Stir seasonings and add to wok. Cook 1 tsp sugar a few more seconds, stirring, then 2 tsp sesame oil remove the contents to the center of the platter between the piles of cabbage. Serve hot.

Main dishes- Poultry

71

Slow-cooker honey garlic chicken and veggies From the kitchen of Lindsay Leder

Ingredients:

Directions:

8 bone-in, skin-on chicken thighs (I use skinless breasts) 16 oz baby red potatoes, halved 16 oz baby carrots 16 oz green beans, trimmed 2 Tbs chopped fresh parsley leaves

In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.

Sauce 1/2 cup reduced sodium soy sauce (can use gluten free) 1/2 cup honey 1/4 cup ketchup 2 cloves garlic, minced 1 tsp dried basil 1/2 tsp dried oregano 1/4 tsp crushed red pepper flakes (optional) 1/4 tsp ground black pepper

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Place chicken, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour.

Add green beans during the last 30 minutes of cooking time.

I like to shred the chicken breasts and put them back in the sauce for another 30 minutes.

Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

Main dishes- Poultry

Chicken Marsala From the kitchen of Bentzion Belen

Ingredients:

Directions:

¼ cup flour ½ tsp salt ¼ tsp black pepper ½ tsp oregano 4 skinless, boneless chicken breasts 4 Tbs margarine 4 Tbs olive Oil 1 cup sliced mushrooms ½ cup Marsala wine ¼ cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.

Coat chicken in flour mixture.

In large skillet melt margarine in oil over medium heat.

Place chicken in pan and lightly brown.

Turn over chicken pieces and add mushrooms. Pour in wine and sherry.

Cover skillet; simmer chicken for 10 min turning once, until no longer pink and sauces run clear.

Enjoy!!!

Main dishes- Poultry

73

Gluten Free Ground Chicken Fried Rice From the kitchen of Lynn Breuer

Ingredients:

Directions:

1 lb of diced carrots, celery and onion (often called Mirepoix if purchased precut) 1 lb ground chicken 2 eggs Minced garlic Onion powder Garlic powder Salt Pepper Vegeta Seasoning Rice or quinoa

Sauté 1 lb of cut up vegetables in a little olive oil.

Season with a lot of onion powder, some garlic powder, pepper, 1 heaping Tbs of Vegeta, 1 tsp of minced garlic and a little salt.

When the carrots are tender add 1 lb ground chicken. Season the same as the veggies except do not add more minced garlic.

Break up the chicken and cook until done.

In a separate pan scramble 2 eggs, break them up into small pieces and add to chicken and vegetables.

May add rice or eat as is.

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Main dishes- Poultry

Slow Cooker Turkey Quinoa Chili with Sweet Potatoes and Black Beans From the kitchen of Wendy Eisenshtadt

Ingredients:

Directions:

1 Tbs virgin olive oil 1 lb lean ground turkey 1 large yellow onion, chopped 1 tsp Kosher salt 1 tsp garlic powder ½ tsp ground pepper 1 Tbs chili powder 2 tsp chipotle chili pepper 2 tsp cumin 3 small sweet potatoes (or 2 large), peeled and diced 1 cup uncooked quinoa 1 28 oz can crushed tomatoes 1 15 oz can black beans, rinsed and drained 1 12 oz can dark beer or substitute additional chicken stock 2-3 cups low sodium chicken stock

Heat oil in large skillet or Dutch oven over medium high heat.

Main dishes- Poultry

Add turkey, onion, salt, garlic powder and black pepper. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink (about 5 min.).

Stir in chili powder, chipotle chili pepper and cumin. Transfer to bottom of large slow cooker To the slow cooker, add sweet potato, quinoa, beer, 2 cups chicken stock, tomatoes and beans. Cover and cook on high for 3-4 hours or low 5-6 hours, until potatoes are tender. Stir in additional chicken stock if chili is too thick for your liking (I add about ½ cup extra).

Serve with toppings of your choice like Cilantro, avocado, shredded cheese, tortilla chips, sour cream or Greek yogurt.

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Zucchini Pizza Casserole From the kitchen of Lindsay Leder

Ingredients:

Directions:

2 medium zucchini, shredded 2 egg whites 1/2 cup Parmesan cheese 1 1/2 cups shredded Mozzarella cheese, divided 1 1/4 lbs ground turkey (lean) 1 cup marinara sauce 1 Tbs minced onion 1/2 tsp Italian seasoning 1/2 tsp garlic powder 1/4 tsp salt Turkey pepperoni (Optional)

Place zucchini om strainer, sprinkle with salt. Let stand for 10 minutes.

Squeeze out moisture.

Combine zucchini with egg whites, Parmesan, garlic powder, Italian seasoning, and half of the mozzarella and press into a 13x9 baking dish.

Bake uncovered, at 400°F for 20 minutes. Meanwhile, cook turkey and dried minced onions over medium heat until no longer pink; drain. Add marinara and spoon over zucchini mixture when out of the oven.

Sprinkle with remaining cheese, top with pepperoni, if you want, and bake 15-20 minutes longer.

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Main dishes- Poultry

Salmon Recipe from the kitchen of Ellen Yashinsky Chute Submitted by Rimma Shapiro

Ingredients:

Directions:

1-2 ½ lb piece of salmon 3 large onions, sliced in ¼ inch slices 3 large oranges, peeled and sliced ½ box golden raisins 1 ½ cup water 1 ½ cup ketchup 1 ½ cup white vinegar 1 cup brown sugar

Layer onions on bottom of baking pan.

Main dishes- Fish

Place salmon on top of onions.

Place oranges on top of salmon.

Sprinkle the raisins over top.

Mix together water, ketchup, vinegar and brown sugar and pour over all.

Cover and bake 3 hours at 350°F. NOTE: Best to make the day ahead and refrigerate overnight after cooking and then warm at 300°F for one hour and serve either warm or at room temperature. It gets better each day, so can even make 2 days ahead.

77

Sheet Pan Miso Salmon and Vegetables From the kitchen of Linda Klein

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Ingredients:

Directions:

1 ½ pound salmon fillet with skin on 1/3 cup white miso paste (usually found in the international food aisle in refrigerated section) ¼ cup mirin (usually found in the international food aisle) 2 Tbs Soy Sauce 2 Tbs peeled and grated fresh ginger 1 Tbs brown sugar 2 cups broccoli florets 2 cups edamame 1 cup baby carrots or sliced carrots 2 Tbs olive oil (plus some to coat the pan) Salt and pepper to taste 2 teaspoons sesame seeds 2 scallions thinly sliced

Preheat oven to 400°F. Coat a large rimmed baking sheet pan with olive oil. For easy clean up, line the pan with aluminum foil or parchment paper first.

Whisk together the mirin, miso, soy sauce, brown sugar and half of the ginger.

Place the salmon on the baking sheet and brush half of the miso mixture on top of it. Keep remaining sauce in a small bowl for later.

Toss the vegetables with the remaining ginger, 2 Tbs of olive oil, salt and pepper.

Scatter them around the salmon.

Bake for 15-20 min, until the Salmon is cooked through and flakes easily with a fork.

Sprinkle the green onions and sesame seeds.

Serve immediately with remaining miso mixture on the side for dipping.

Main dishes- Fish

Flounder Florentine From the kitchen of Linda Klein

Ingredients:

Directions:

1 10 oz pkg frozen, chopped spinach, thawed ½ cup shredded Mozzarella cheese 1 Tbs grated Parmesan cheese ½ tsp lemon juice 1/4-1/2 tsp pepper 1/8 tsp leaf oregano, crumbled 1/8 tsp salt 2 fresh flounder fillets (about 7 oz each) 4 tsp butter 2 tsp packaged Italian style bread crumbs

Preheat oven to 350°F. Grease small shallow baking dish.

Stir together spinach, mozzarella cheese, Parmesan cheese lemon juice, pepper, salt and oregano in medium size bowl.

Halve each flounder fillet lengthwise.

Spread filling over each, dividing equally.

Roll up jelly roll fashion, secure each with wooden pick. Arrange seam side down in prepared dish. Dot each roll with 1 tsp of butter. Sprinkle with bread crumbs.

Bake, covered, in preheated oven for 20 minutes or until fish in center of roll just begins to flake when touched with a fork and filling is hot.

Carefully transfer to serving plates with a metal spatula

Main dishes- Fish

79

Deviled Halibut Recipe from the kitchen of Risa Berris

80

Ingredients:

Directions:

4 Tbs butter 2 Tbs flour 1 Tbs snipped parsley 1 lb halibut steak, poached (can use other firm whitefish) 2 minced hard cooked eggs 1 tsp salt 1 cup skim milk 2 tsp lemon juice 1 tsp mustard ½ tsp white horseradish ½ cup seasoned breadcrumbs 2 Tbs melted butter (optional)

Preheat oven to 400°F. Melt 4 Tbs butter in double boiler. Stir in flour, parsley, lemon juice, mustard, horseradish and salt. Slowly stir in milk. Cook over boiling water, stirring until thickened. Add poached halibut and eggs.

Divide into 4-6 individual baking dishes. Sprinkle with breadcrumbs (can combine with melted butter or not).

Bake 10 minutes.

Can also make as a casserole. Double or triple the recipe depending on the size of the casserole. Bake casserole at 350°F for about 15 minutes. Can be frozen. If frozen, bake at 400°F for 15-20 minutes. Check middle of casserole to be sure it’s hot.

Main dishes- Fish

“Keto Friendly” Sweet and Sour Brisket From the kitchen of Joely Lyons

Ingredients:

Directions:

3-5 lb brisket–flat cut 1 cup water 1 cup no sugar added ketchup ½ cup white vinegar (or apple cider vinegar) 1-2 onions, sliced 3 cloves of garlic, minced ¾ cup Swerve brown sugar 1 Tbs kosher salt

Preheat the oven to 300°F. Combine water, ketchup, vinegar, brown sugar and salt in a large mixing bowl.

Place the brisket in large baking dish, fat cap up, and pour ketchup mixture over the top.

Surround the brisket with onion slices then cover tightly with foil and cook in the oven for about 1 hour per pound or until fork tender.

Let rest for at least 10 minutes before slicing, or allow to cool and separate liquid from the brisket, put in container, and wrap brisket in foil overnight before slicing and reheating.

Main dishes- Meat

81

CINCINNATI CHILI From the kitchen of Perry Ohren

(An undecidedly non-kosher recipe which can be made and served to be kosher)

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Ingredients:

Directions:

3 lbs ground chuck 2 Tbs vegetable oil 2 large onions, chopped 3 cloves garlic, minced 1 Tbs salt 1 tsp black pepper ½ tsp red pepper 1 Tbs cumin 1 Tbs cinnamon 2 ½ Tbs chili powder 3 cups water 12 oz tomato paste 1 tsp Worcestershire sauce 1 Tbs vinegar 35 whole allspice 3 whole dried red peppers 4 bay leaves

Twenty years ago when I worked at JVS, it published Delicious Diversity (recipes from the JVS staff) and I contributed this recipe then and there.

Every city has its own take on chili none, however, like Cincinnati. I grew up there and spent a fair amount of time (and money) at the popular Skyline franchise and at the local Chili Time (mostly between midnight and 2am in the 1970s and early 80s). One unique aspect of this chili is how it’s served, from 1-way to 5-ways.

1-way: Chili unfettered. 2-way: Chili atop a bed of spaghetti. 3-way: Chili atop a bed of spaghetti, both underneath a mound of shredded cheddar cheese.

4-way: Chili, with kidney beans, atop a bed of spaghetti, underneath a mound of shredded cheddar cheese. 5-way: Chili, with kidney beans and diced raw onions, atop a bed of spaghetti, underneath a mound of shredded cheddar cheese.

Contrary to my old habits, this is probably best served (and digested) well before midnight!

Main dishes- Meat

CINCINNATI CHILI Continued Recipe from the kitchen of Perry Ohren

Ingredients:

Directions: In a large pot over a medium flame sauté garlic and onions in oil for a 3 minutes.

Add salt, black pepper, red pepper, cumin, cinnamon, and chili powder and stir this until mixed well…a couple minutes. Add the meat and brown thoroughly.

Add water, Worcestershire sauce, tomato paste and vinegar, mix for 3 minutes.

If adding kidney beans, add after above.

Put allspice, bay leaves, & peppers in a strainer or cheesecloth & place in the pot. Simmer for at least an hour (the longer it simmers the chillier it becomes), stirring occasionally to prevent burning or sticking.

To serve, depending on how you’re serving, prepare spaghetti, grate cheddar cheese and chop onions, to your liking.

(Have I’m mentioned oyster crackers yet?)

Main dishes- Meat

83

Savory Beef Brisket Recipe from the kitchen of Lynn Breuer

Ingredients:

Directions:

5 to 6 lb brisket 3 large onions, diced 3 parsnips, peeled and cut 6+ carrots, peeled & cut 3 celery stalks 3 to 4 extra-large beef bouillon cubes Garlic powder Onion powder Celery Salt Seasoned pepper Water

Dice the onions & put them in the bottom of a large roasting pan along with the crumbed bouillon cubes. Put the brisket on top.

Peel & cut the other vegetables & place them around the meat in the pan.

Season heavily with celery salt & onion powder, seasoning normally with garlic powder, and lightly with seasoned pepper.

Fill the pan with water until only the top of the roast is dry. Cover & bake on the bottom rack at 350°F for 3 hours.

Remove from heat & slice brisket against the grain. Put the meat back in the pan, adding up to 2 cups water if needed to cover the meat. Continue baking uncovered on second rack from the bottom for 45 minutes to 1 hour.

Freezes well sliced and in the gravy.

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Main dishes- Meat

PERRY’ MOM’S ROLLED CABBAGE From the kitchen of Perry Ohren (and his mom)

myjewishdetroit.org/2016/08/whats-on-your-plate/. I grew up on this stuff and thankfully there’s much of it in my mom’s freezer. Easier the second time you do it.

Ingredients:

Directions:

2 medium onions 1 Tbs vegetable oil 28 oz can of whole tomatoes with liquid 1/3 cup fresh lemon juice 1/2 cup packed brown sugar 5 heaping Tbs grape jam (that’s right!)

Large green cabbage 2 lbs lean ground round or chuck 1/4 cup bread crumbs 2 eggs 1 1/2 Tbs Worcestershire Some salt, pepper and garlic powder (how’s that for exactitude?!)

Sauté onions in oil.

Add tomatoes, lemon juice, brown sugar and grape jam.

Simmer this while you core cabbage and cover with boiling water until leaves become pliable. Add more boiling water as you remove leaves.

For filling combine ground round or chuck, bread crumbs, eggs, Worcestershire sauce, some salt pepper and garlic powder.

Roll small handful of meat mixture in each cabbage leaf, roll like a burrito and place in simmering sauce. This should make about 18 rolls.

Cut up remaining cabbage and place over rolls, which will increase the sauce from the water in the cabbage.

Cook for two hours covered and one hour uncovered.

Main dishes- Meat

85

Mustard Pecan and Crumb-Coated Baby Lamp Chops Recipe from the kitchen of Chef Annabel Cohen

Ingredients:

Directions:

2 8-rib racks of lamb (about 3 lbs), bones and meat trimmed of most of the fat ¼ cup Dijon mustard 1 cup plain breadcrumbs ½ cup finely chopped pecans ¼ cup balsamic vinegar

Preheat oven to 400ºF. Arrange the racks, bone side up, on a baking sheet and roast for 10 minutes.

Remove from heat and cool until ready to serve (this may be done up to a day ahead).

Before cooking to serve, spread the meaty portions of the rack of The trick to this recipe is to lamb with mustard. Combine the cook the lamb a bit first and breadcrumb and nuts and press the then finish the cooking just mixture over the mustard. before serving.

Arrange the lamb as before and roast for 20 minutes, or until a meat thermometer registers 130ºF to 140ºF. Let the rack stand for a few minutes before slicing into individual chops and serving, drizzled with the balsamic vinegar.

Makes 16 appetizer chops.

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Main dishes- Meat

Slow Cooker Mongolian Beef From the kitchen of Geena Osowski

Ingredients:

Directions:

1 1/2 lbs flank steak (thinly sliced against the grain) ¼ cup cornstarch 1 Tbs sesame oil 1 tsp minced ginger 1 tsp minced garlic ½ cup soy sauce 1/3 cup brown sugar ½ cup water Cut green onions to finish

Toss flank steak in cornstarch to coat then add flank steak to the slow cooker.

Main dishes- Meat

Pour sesame oil, ginger, garlic, soy sauce, brown sugar, and water on top.

Cover and cook on high for 2-3 hours or low for 4-5 hours.

Finish with green onion. Great served with broccoli and rice!

87

Deluxe Minute Steaks Recipe from the kitchen of Deborah Rothbart

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Ingredients:

Directions:

5 slices of minute steaks 2 large onions 1/3 cup oil ½ cup duck sauce ¼ cup soy sauce ½ tsp salt 3 Tbs ketchup 4 cloves garlic 1 Tbs paprika 1 ½ cups water

Saute onions in oil.

Add steak and saute for 15 more minutes.

Combine all ingredients EXCEPT water.

Pour sauce over steak and add water.

Simmer on low flame for 1 ½ hours or until soft.

Main dishes- Meat

French Roast Recipe from the kitchen of Deborah Rothbart

Ingredients:

Directions:

1 4-5 lb French roast 3 onions chopped 3 garlic cloves chopped 1 cup firmly packed dark brown sugar 1 cup ketchup 1 cup water ¾ cup balsamic vinegar 2 tsp soy sauce 2 tsp apricot preserves

Place roast in a large container, set aside.

Combine all ingredients in a saucepan and bring to a boil over medium heat; reduce heat and simmer until sugar dissolves. Pour marinade over roast.

Cover and refrigerate 8 hours or overnight, turning occasionally.

Preheat oven to 350°F. Transfer roast and marinade to a roasting pan. Bake covered for 2 hours.

Place the roast on a serving platter, pour marinade over roast or serve on the side.

Makes 8-10 servings.

Main dishes- Meat

89

Meatballs and Sauce From the kitchen of Deborah Rothbart

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Ingredients:

Directions:

Ground beef, turkey or chicken for meatballs

Make meatballs from ground beef, turkey or chicken to your liking.

Sauce: 1 can cranberry sauce ½ - 1/3 cup ketchup ½ cup water ½ cup marinara sauce ¼ cup brown sugar

Boil all ingredients for sauce together in a saucepan and add meatballs.

Boil 1 – 2 hours.

Main dishes- Meat

Patty Beans Recipe from the kitchen of Michelle Manning

Ingredients:

Directions:

4 cup canned baked beans 1 large apple, chopped ¼ cup raisins ½ cup onion, chopped ¾ cup brown sugar ¼ cup sweet relish 1 Tbs mustard ¾ cup ketchup 1 pkg kielbasa, sliced about ½-1 inch thick

Mix all ingredients except kielbasa.

Main dishes- Meat

Bake at 350°F for about 4 hours.

Place kielbasa on top for the last hour.

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Beef Stew Recipe from the kitchen of Lynn Breuer

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Ingredients:

Directions:

1 large onion, chopped 2 Tbs olive oil 2 cloves garlic, minced 1 pkg sliced mushrooms 2 lbs beef stew meat 1 cup tomato sauce 1 cup beef broth ½ cup red wine (Sutter Home Merlot) 6 carrots, cut & peeled 4 large potatoes, chunked ½ tsp salt ½ tsp black pepper ½ tsp oregano 2 – 3 shakes Worcestershire sauce

Heat olive oil in a 5-quart pot on medium heat.

Add onion and garlic. Saute until onions are transparent.

Add mushrooms and continue cooking. After a few minutes add beef & brown well. Next add tomato sauce, beef broth and wine. Add cut carrots to the pot.

Cover and simmer for 1 hour and fifteen minutes. Then add cut potatoes and cook for one more hour. ** Or, put all ingredients into a crock pot with meat, onions & carrots on the bottom. Cook 10 hours on low or 5 hours on high.

Main dishes- Meat

Spinach and Feta Casserole Recipe from the kitchen of Ellen Yashinsky Chute Submitted by Rimma Shapiro

Ingredients:

Directions:

4 packages frozen chopped spinach, thawed and squeezed dry 16 oz crumbled feta cheese 24 oz low fat cottage cheese 1 cup Parmesan cheese 3 eggs

Mix together and pour into 9x13 baking dish.

Main dishes- Vegetarian

Sprinkle with additional Parmesan cheese to make it crispy.

Bake at 350°F for 45-50 minutes.

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Creamy Polenta with Red Wine Mushrooms From the kitchen of Risa Berris

Ingredients:

Directions:

Polenta: 4 cups water 1-1/2 tsp salt 1 cup corn meal 3 Tbs butter (regular or vegan)

Bring water to a boil with salt.

Red Wine Mushrooms: 1 Tbs olive oil 4-6 cloves chopped garlic 16 oz mushrooms (any variety), sliced 1 tsp dried rosemary ½ cup red wine ¾ cup vegetable broth 1 Tbs cornstarch Salt and pepper, to taste

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Pour corn meal into the water in a slow, steady stream, whisking the whole time (whisk slowly or it will clump). Reduce heat to low, cover and simmer 10-15 minutes until it thickens and absorbs all the liquid.

Slice mushrooms. Heat olive oil in non-stick skillet. Add chopped garlic and saute for 1 minute. Add mushrooms then saute about 5 minutes or until mushrooms have released most of their liquid and start to turn brown. Add rosemary and red wine. Simmer 5-7 minutes, reducing heat as needed, until mushrooms have absorbed most of the wine.

Main dishes- Vegetarian

Creamy Polenta with Red Wine Mushrooms Continued From the kitchen of Risa Berris

Ingredients:

Directions: Whisk together the veggie broth and corn starch in a small bowl then add to the mushrooms. Simmer for a few more minutes or until sauce thickens slightly. Season with pinch of salt and pepper. Taste and adjust seasonings.

Reduce heat.

Once polenta is thick, add butter and stir to melt. Taste and adjust seasonings.

Remove from heat and top with mushrooms. Serve immediately.

Serves 4.

Main dishes- Vegetarian

95

Simplest ever Rice & Beans Recipe from the kitchen of Maureen Lyn Bernard

Ingredients:

Directions:

I 16 oz can kidney or pinto beans, drained and rinsed.

1 16 oz jar of salsa 1 cup water (approximately) 2 cups instant/minute rice

Put beans, salsa and water into saucepan and bring to boil.

Optional additions: Grated cheese 8 oz can drained canned or frozen corn

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Add rice then turn off heat and let stand for 5 minutes.

Fluff with fork.

This recipe takes me 5-10 minutes to throw together for a quick meal or put into a casserole dish with grated cheese for a potluck. It Is Vegan/Vegetarian and Gluten Free.

Main dishes- Vegetarian

Gluten Free Baked Cauliflower Mac and Cheese Recipe from the kitchen of Chef Annabel Cohen

Ingredients:

Directions:

1 head cauliflower (cut into florets and stems) Water

Combine cauliflower and water (about 2 cups) in a large saucepan. Bring to a boil over medium-high heat, cover and cook until the cauliflower is tender, about 10-minutes. Drain well in a colander.

Sauce: 1/2 cup half-and-half 4 oz cream cheese 2 cups shredded cheddar cheese Salt to taste Paprika (garnish)

Preheat oven to 350°F. Heat sauce ingredients in a small saucepan over medium heat. Whisk until smooth.

Transfer the cauliflower to a large bowl. Add the sauce and use a rubber spatula to gently toss until covered.

Adjust salt to taste. Transfer the mixture into a small to medium baking dish, sprinkle with paprika and bake until bubbly, about 30 minutes. Serve hot.

Makes 6 servings.

Main dishes- Vegetarian

97

Grilled Veggie Burgers Recipe from the kitchen of Maureen Lyn Bernard

Ingredients:

Directions:

1 1/2 cups black beans, cooked and drained (I used a 16 oz can) I cup cooked brown rice 1 cup finely ground walnuts ½ finely chopped onion (I used red) ¼-1/2 cup barbecue sauce Salt and pepper Flour (I made Oat flour by grinding some oatmeal) Oil

Saute onions until soft, add walnuts and saute for another 2-3 minutes.

Mash the beans, add onions, walnuts, rice and seasonings and combine thoroughly.

Add barbecue sauce, and blend thoroughly until it feels like a moldable dough. If it is too moist, add some flour, too dry, add more sauce.

Form into 5 patties. Layer them with wax paper and put in fridge to chill.

Can be put on a grill or fried in a pan.

Cook for 3-4 minutes on each side. Can also be frozen, either “raw” or grilled.

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Main dishes- Vegetarian

Inn Season Café’s Shiitake Butternut Ragout (Vegan) Recipe from the kitchen of Shari-Beth Goldman

Ingredients:

Directions:

3 Tbs extra virgin olive oil 4 cloves garlic, peeled and minced ½ cup diced shallots 2 cups leeks, cut into ½ inch slices 4 cups fresh shiitake mushrooms, stemmed 4 cups butternut squash, peeled and cut into ½ inch cubes 1 cup white wine 2 Tbs whole grain mustard 6-7 whole sage leaves 3-4 sprigs thyme 2 Tbs soy sauce Salt and pepper to taste

Heat olive oil in a pan until oil is shimmering, add garlic and shallots, and sauté for 30 seconds. Add leeks and sauté for 4-5 minutes.

Main dishes- Vegetarian

Add shiitake mushrooms and butternut squash, and sauté for 4-5 minutes. Add wine, soy sauce, mustard, sage and thyme.

Cover and simmer for 10-12 minutes, until butternut squash is tender.

Add salt and pepper to taste and serve with orzo pasta, wild rice or couscous.

99

Lentil and Vegetable Stew Recipe from the kitchen of Karen Bango

Love this stew. Add other spices if need be. Or increase spices to taste.

Ingredients:

Directions:

2 Tbs olive oil 1 medium onion 4 cloves garlic 4 large carrots cut into 1 inch pieces 2 russet potatoes peeled and cut into 1 inch pieces ½ Tbs ground cumin 1 tsp turmeric 1 tsp cinnamon ¼ tsp cayenne pepper 15 oz can chickpeas 28 oz can diced tomatoes 6 cups vegetable broth 1 cup brown lentils 1 bay leaf

Dice the onion and mince the garlic.

Saute both in a large pot with olive oil over medium heat until softened.

Add carrots and continue to saute for 2-3 minutes.

Add the cumin, turmeric, cinnamon and cayenne pepper to the pot.

Stir and cook the spices with the vegetables for 1-2 minutes.

Add the diced tomatoes (with juices), chickpeas (rinsed and drained) and potatoes. Stir the pot until everything is well mixed.

Add the vegetable broth and bay leaf, turn the heat up to high, put on lid and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low.

Let the stew simmer on low, with the lid, for 30 minutes. After 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste.

Add salt if needed then serve.

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Main dishes- Vegetarian

Spinach Lasagna Recipe from the kitchen of Natalie DuBois

Ingredients:

Directions:

2-3 Tbs oil ½ lb lasagna noodles (9 sheets) 2 cloves of garlic, minced 1 medium onion, chopped 2 tomatoes (we prefer Roma), chopped ½ tsp oregano ½ tsp basil ½ tsp rosemary 2 Tbs chopped fresh parsley 1 lb spinach, washed, drained, and chopped 1 cup low-fat ricotta cheese ½ cup grated Parmesan 8-10 oz shredded mozzarella cheese 1 egg 5-8 sprays nonstick baking spray

Cook noodles until al dente, drain and set aside.

Preheat oven to 350°F. Heat oil in a large skillet then sauté onion and tomato. Once the onion is translucent, add garlic, herbs, and spinach, stirring until spinach is wilted.

Simmer.

Reserving ½ cup of mozzarella cheese, combine all cheese in a large bowl.

Pour skillet mixture into cheese mixture; mix thoroughly. Add egg to mixture. Stir until egg is combined.

Spray an 9x13 baking pan with nonstick spray. Layer noodles alternatively with vegetable cheese mixture in the 9x13 pan. (1/2 mixture per layer) Top with reserved mozzarella cheese and more Parmesan cheese if desired.

Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes.

Let set for 10 minutes before cutting.

Main dishes- Vegetarian

101

Cheesy Butternut Squash Cavatappi Bake Recipe from the kitchen of Melissa Pletcher

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Ingredients:

Directions:

3 cups peeled and cubed butternut squash 8 oz dried cavatappi or other elbow macaroni (or wheat-free alternative) 1 Tbs butter (or dairy free alternative) 8 oz cremini or button mushrooms, sliced 3 green onions, sliced thin 1 cup fat-free milk (or milk alternative like almond milk) 6 oz Fontina or other cheese, shredded (1 1/2 cups or dairy-free alternative)

Preheat oven to 375°F. Lightly coat a 2-quart rectangular baking dish with non-stick cooking spray, set aside.

In a medium microwave-safe bowl, combine squash and 2 Tbs of water and cover with vented plastic wrap.

Microwave on high for 4 minutes, stir.

Microwave, covered about 4 minutes more or until squash is tender.

Carefully remove plastic wrap. Drain.

Mash squash, set aside.

Meanwhile, cook pasta according to package directions and drain.

In a medium saucepan heat butter over medium-high heat. Add mushrooms and green onions. Cook until tender, about 5 minutes. Add milk and ¼ tsp each of salt and pepper.

Main dishes- Vegetarian

Cheesy Butternut Squash Cavatappi Bake continued Recipe from the kitchen of Melissa Pletcher

Ingredients:

Directions: Cook and stir over medium heat until thickened and bubbly. You can add a little wheat flour or tapioca flour to thicken.

Remove from heat and stir in squash.

Add drained pasta. Gently fold to combine.

Transfer half of pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add remaining pasta mixture and cheese.

Bake uncovered 20-25 minutes until heated through and cheese is melted.

Main dishes- Vegetarian

103

Winter Portobello Mushroom Stew (can be Vegan) Recipe from the kitchen of Shari-Beth Goldman

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Ingredients:

Directions:

¼ cup olive oil 1 large onion, cut into ½ inch dice 2 tsp chopped rosemary Salt and pepper 2 pinches red pepper flakes ½ lb Portobello mushrooms, sliced 3/8 inch thick, gills removed 1 lb large white mushrooms, thickly sliced 2 cloves garlic, minced 3 Tbs tomato paste 1 ½ cups Quick Mushroom Stock (recipe on next page), or water 1 tsp sherry vinegar 2 Tbs butter (optional) 2 Tbs chopped parsley or tarragon

Heat 1 Tbs of the oil in a large skillet over medium heat. Add the onion and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes. Season with salt, pepper and red pepper flakes and remove to a bowl.

Return the pan to medium heat and add half the remaining oil. When it’s hot, add the Portobello mushrooms and sauté until nicely browned, about 5 minutes.

Add them to the onion and repeat with the remaining oil and white mushrooms. Return everything to the pan and add the garlic, tomato paste, stock and vinegar. Simmer gently for 12 to 15 minutes, then swirl in the butter (if using). Add the parsley, taste for salt and season with pepper.

Main dishes- Vegetarian

Quick mushroom stock (for Winter Portebelloe stew) Recipe from the kitchen of Shari-Beth Goldman

Ingredients:

Directions:

¼ cup or more dried porcini mushrooms 2 tsp olive oil 1 onion coarsely chopped 1 carrot, chopped 1 large garlic clove, sliced 2 mushrooms, sliced plus any trimmings 2 tsp tomato paste 1 Tbs fresh marjoram or 1 tsp dried ½ cup dry white or red wine 1 Tbs flour Salt and pepper 1 tbs red wine vinegar

Cover the dried porcinis with 1 ½ cup hot water and set aside.

Heat the oil in a saucepan over high heat. Add the onion, carrot, garlic and fresh mushrooms. Sauté, stirring occasionally, until well browned, about 10 minutes. Reduce the heat to medium, stir in the tomato paste, marjoram, and wine, and sprinkle on the flour.

Cover the pan and cook until the wine is reduced to a syrupy glaze, about 3 minutes. Add the porcinis and their soaking water, ½ tsp salt, a little pepper and the vinegar and simmer for 20 minutes. Strain. Remove the dried mushrooms and add them to the stew.

If you wish to concentrate the sauce, simmer it in an open pot until it’s reduced to the desired strength.

Main dishes- Vegetarian

105

Sesame Ginger Baked Tofu Recipe from the kitchen of Lindsay Leder

Ingredients:

Directions:

1 lb firm tofu* (pressed and cut into cubes) 1/2 cup wheat-free tamari (or soy sauce) 1/2 cup rice vinegar 1/4 cup pure maple syrup 4 tsp toasted sesame oil 1 Tbs fresh grated ginger 2-3 scallions (chopped) 3-4 Tbs sesame seeds 1 Tbs cornstarch or flour 3 Tbs water

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.

To serve: Cooked Rice (or rice noodles) Green Beans (or your favorite veggie)

Whisk together the tamari, rice vinegar, maple syrup, sesame oil, and ginger.

Put cubed tofu into a plastic bag or container. Pour in marinade, shake until well coated. Put fridge for 30-60 minutes, turning every so often.

Once the tofu has marinated, remove from the marinade (but SAVE the remaining marinade!) and place on parchment lined baking sheet. Bake for 25-30 minutes, flipping halfway until crispy on the outsides.

Whisk cornstarch into the water until completely dissolved and set aside.

Pour the remaining marinade into a saucepan over medium-high heat.

Add the cornstarch slurry and bring to a boil. Reduce heat to a simmer, cook until the sauce thickens into a glaze.

When the tofu is done, toss with glaze add sesame seeds and serve!

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Main dishes- Vegetarian

Easy Angel Hair Pasta Recipe from the kitchen of Michal Goldberg cooktoria.com/angel-hair-pasta-recipe/

Ingredients:

Directions:

12 oz uncooked angel hair pasta 1 lb cherry or grape tomatoes 1/3 cup extra virgin olive oil 3 garlic cloves minced ¼ cup chopped fresh parsley 2 Tbs chopped fresh basil (optional) 1 tsp salt plus extra for boiling pasta 1 tsp black pepper ½ tsp red pepper flakes or to taste

Bring a large pot of salted water to a boil.

Main dishes- Vegetarian

Heat a large skillet over medium heat and add the oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.

Add the pasta to the boiling water and cook according to the package instructions until al dente (3 minutes).

Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce.

Stir, and cook for about 3-4 minutes, breaking tomatoes in the process.

Drain the pasta. Add the pasta and chopped herbs to the tomato sauce.

Stir, and cook for 2-3 minutes.

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Cauliflower Alfredo Sauce Recipe from the kitchen of Lindsay Leder

chocolatecoveredkatie.com/cauliflower-alfredo-sauce-recipe

Ingredients:

Directions:

2 cup raw cauliflower florets (200g) 2 tsp minced garlic, or 1/4 tsp garlic powder 1/2 tsp salt 2 Tbs butter or olive oil, or omit for fat-free 1 cup milk of choice 1/2 cup shredded mozzarella or nutritional yeast (optional) 1/4 cup diced shallot or onion (optional)

Put all sauce ingredients into a medium pot and bring to a complete boil, then cover and simmer 15 minutes or until the cauliflower is fall-apart tender.

Pulverize with either an immersion or regular blender.

Serve over pasta, or spaghetti squash, rice, roasted vegetables, or whatever you wish.

Makes about 2 cups, and it gets much thicker as it sits.

Feel free to add a little Dijon mustard, lemon juice, black pepper, oregano, or rosemary if desired

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Main dishes- Vegetarian

Side Dishes

Bundt Noodle Kugel Recipe from the kitchen of Wendy Eisenshtadt

Ingredients:

Directions:

½ cup butter, melted and divided ¾ cup dark brown sugar 1 cup chopped walnuts 1 16 oz pkg medium noodles 1 tsp salt 4 eggs, beaten ½ tsp cinnamon 2/3 cup sugar 1 cup sour cream ¾ cup applesauce

Spray Bundt pan with nonstick spray.

Pour ¼ cup melted butter into pan.

Place brown sugar on top of butter.

Place chopped nuts onto sugar.

Cook noodles and drain.

In large bowl, mix remaining ingredients together. Add noodles and mix thoroughly.

Pour into pan and bake 1 hour at 350°F or until brown.

Remove from oven, turn upside down on plate and serve.

Side Dishes

111

Amzalak Favorite Pineapple Kugel Recipe from the kitchen of Miriam Amzalak

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Ingredients:

Directions:

12 oz pineapple (if using a can, drain the liquid well) 4 eggs 1/2 cup sugar 1/2 cup oil 1/2 cup flour 1 tsp vanilla 1 tsp baking powder

Put in food processor or blend with immersion blender until pineapple is smooth and everything is mixed well.

Put in a pie crust and bake at 350°F for 40 minutes.

This recipe can be used without the pie crust and placed in a 9x9 pan or doubled in a 9x13 pan. Freezes excellent and defrosts well on the counter or in the fridge. You can freeze it raw or baked.

Side Dishes

My Great-Grandmother’s Award-Winning Noodle Kugel Recipe from the kitchen of Sarah Strasberger

Ingredients:

Directions:

12 oz wide noodles 4 oz butter or margarine 6 eggs 1 cup sour cream 1 cup cottage cheese ½ cup sugar ½ cup milk ½ cup golden raisins 1 tsp ground cinnamon

Preheat oven to 350°F .

Topping: 1 cup corn flakes, crushed to crumbs 1 cup brown sugar ¼ cup butter, melted

Pour into greased 8x12-inch baking dish.

Cook noodles in boiling, salted water until tender. Drain and add butter. Set aside.

Beat together eggs, sour cream, cottage cheese, milk, sugar and cinnamon. Fold in raisins.

Add egg mixture to noodles.

Mix together topping ingredients and sprinkle over kugel.

Bake for 1 hour. Serves 10-12.

Side Dishes

113

Five Ingredient Noodle Kugel Recipe from the kitchen of Chef Annabel Cohen

Don’t be turned off by the few ingredients in this dairy kugel. It’s delicious and has all the basics. If you want to add extras, go ahead.

Ingredients:

Directions:

1 lb wide egg noodles dry, cooked al dente 2 cups cottage cheese 2 cups sour cream 6 large eggs 1 cup sugar

Preheat oven to 350°F.

Optional additions: 1 cup of golden raisins 1 cup of apricot preserves A little cinnamon on top Well-drained can of crushed pineapple 1 cup or 2 of minced apples

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Spray a 9 x 13 baking dish with nonstick cooking spray. Set aside.

In a large bowl, combine all the kugel ingredients and pour the mixture into the prepared pan.

Bake, uncovered for 45-60 minutes, or until golden and the custard is set.

Cut into squares and serve.

Makes 20 servings.

Side Dishes

Carole’s (Susan Goutkovich’s Mother) Classic Kugel Recipe from the kitchen of Susan Goutkovich

Ingredients:

Directions:

2 bags of Manischewitz wide egg noodles 6 eggs, beaten 1 16 oz container of cottage cheese 1 16 oz container of sour cream 1 8 oz pkg cream cheese 1 tsp vanilla 1+1/2 cups of sugar (optional brown) 1/2 tsp salt 1 stick butter (melted) Cinnamon

Preheat oven to 350°F. Coat a 9x11 glass pan with melted butter and scatter a bit of sugar and a dash of salt on bottom of dish.

Prepare noodles as directed on package.

Mix together eggs, cottage cheese, sour cream, cream cheese, vanilla.

Add sugar and salt.

Pour over noodles and combine well.

Pour mixture into prepared glass pan and scatter a bit of sugar and a dash of salt on top.

Bake covered for an hour and uncovered for last 1/2 hour.

Make sure you dot enough butter on top to make sure it’s crispy on top!

Let cool, then slice, serve & enjoy with family and friends.

Side Dishes

115

“I Want More” Gooey Potato Kugel Recipe from the kitchen of Miriam Amzalak

Ingredients:

Directions:

4 large eggs 5 Tbs oil 2 tsp salt Pinch of pepper 1 big onion or two small 6-8 large yellow or red potatoes 1 cup boiling water

Mix eggs, oil, and salt into a bowl.

Peel the potatoes and put in a food processor with the onion.

Add the potatoes to the egg/oil/salt mixture.

Add the boiling water and mix quickly (so as not to cook the eggs).

Pour the batter into a greased 9x13 pan and bake immediately.

Bake until the top is dark brown, about 2 hours on 350°F. Kugel freezes well, must follow reheating directions: Put frozen baked kugel directly in oven on 410°F and bake for an hour and fifteen minutes. Check that it is hot in the middle. If not, bake for another 30 minutes until the whole kugel is hot.

Doesn’t freeze well raw.

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Side Dishes

Potato Salad with Lemon-Dill Vinaigrette Recipe from the kitchen of Debbie Feit

Ingredients:

Directions:

2 lbs potatoes (recipe calls for yukon gold or russet; I used redskin) 1 cup celery, diced ½ cup red onion, finely chopped 2 Tbs capers (easily skipped if you don’t care for them; I didn’t use) ¼ cup olive oil 3 Tbs lemon juice, freshly squeezed ½ tsp dried dill (I used more) 1 tsp salt 1 dash black pepper

Cut up potatoes and cook until fork tender; drain and transfer to a bowl.

(You can peel if you prefer; I didn’t.)

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Add the celery and onion to the potatoes.

Prepare the dressing: Combine remaining ingredients and stir well.

Pour over the still-warm potatoes and stir gently to combine.

If desired, add more salt, pepper or lemon juice to taste.

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Russian Potato Salad (Olivie) Recipe from the kitchen of Yuliya Gaydayenko

Ingredients:

Directions:

3-4 medium boiled Chop all ingredients, add sweet peas, potatoes mayo, salt and pepper to taste.

5-6 hard-boiled eggs Cooked meat (boiled beef or smoked turkey or chicken breast) 3-4 pickles 1 can of young sweet peas 1 medium size onion Salt, pepper, mayo

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Side Dishes

Sweet Potato Casserole Recipe from the kitchen of Danielle Schilhaneck

Ingredients:

Directions:

3 cups cooked sweet potatoes (about 4 potatoes) ½ cup granulated sugar ¼ cup melted butter 2 beaten eggs 1-3 Tbs vanilla extract (truly to taste preference – I prefer 1 Tbsp!)

1/3 cup milk

Blend ingredients with electric mixer so that a smooth consistency is obtained.

Put it in a greased 9 x 13 baking dish.

Sprinkle topping on blended mixture.

Bake uncovered for 25 minutes at 350°F.

Topping: 1/3 cup melted butter ½ cup flour 1 cup brown sugar ½ cup – 1 cup broken pecans (measure with heart)

Side Dishes

119

Sweet Potato Soufflé Recipe from the kitchen of Shari Beth Goldman Submitted by Rimma Shapiro

Ingredients:

Directions:

1 13 oz can sweet potatoes 1 ½ cup sugar 6 Tbs butter or margarine (softened) 2 eggs ¼ tsp nutmeg ½ tsp cinnamon 1 cup milk (can use soymilk or rice milk)

Preheat oven to 350°F.

Topping: ½ cup brown sugar 1 cup chopped pecans ¾ cup crushed cornflakes 4 Tbs melted butter

Cream together sugar and butter.

Add eggs and blend well, followed by sweet potatoes and spices.

Add milk.

Pour into large casserole or soufflé dish and bake until firm and a knife inserted in the middle comes out clean. Bake 1 hour and 15 minutes.

Meanwhile, combine melted butter and brown sugar.

Add pecans and cornflakes; mix well.

Once the soufflé is firm, spread the crumb mixture over top and bake 15 minutes.

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Cheesy Potatoes Recipe from the kitchen of Ilene Bernstein

Ingredients:

Directions:

32 oz bag of frozen hash browns 16 oz of shredded cheddar cheese 16 oz of sour cream 1 stick of butter 1 can of Cream of Chicken soup 12 oz milk

Preheat oven to 325°F. Melt a stick of butter.

Stir together melted butter, soup, milk and sour cream.

Mix in cheese, then mix in hash browns.

Place in a 13x9 inch pan. Do not grease pan, this will cause the potatoes touching the pan to overcook.

Bake uncovered for 1 and ½ hours.

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121

Bean Salad Recipe from the kitchen of Linda Klein

This is a recipe I stole from my mother-in-law. It may very well have come from a magazine or cookbook, but it’s one of the many things I didn’t think to ask about.

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Ingredients:

Directions:

1 can cut green beans 1 can cut wax beans 1 can dark red kidney beans 1 can quartered artichoke hearts 1 can sliced mushrooms 1 ½ cups chopped celery 1 medium sliced onion (I usually use a Spanish onion) 1 tsp sugar (or the equivalent of sugar substitute) 1 Tbs Spice Island Fines Herbs ¼ tsp Tabasco sauce ½ cup salad oil ¼ cup tarragon vinegar ¼ cup parsley

I usually rinse all the canned vegetables before using.

Combine the vegetables in a large bowl. (I have sometimes added chick peas as well.)

Pour the tarragon vinegar into a container and add the sugar. Stir until dissolved.

Add the Tabasco, Fine Herbs and salad oil and shake until well blended.

Pour over vegetables and refrigerate for several hours or overnight.

To serve: sprinkle with parsley.

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Balsamic Brussels Sprouts with Apples Recipe from the kitchen of Chef Annabel Cohen

Ingredients:

Directions:

2 lbs fresh brussels sprouts, stem ends trimmed and halved if large 2 large granny smith apples, peeled or unpeeled, cut into 1 inch chunks 2 cups peeled red or Bermuda onion chunks 3 Tbs extra-virgin olive oil, or as needed Salt and pepper to taste Balsamic glaze or vinegar, to taste

Preheat oven to 375°F. Line a large rimmed baking dish with foil or parchment. Set aside.

Combine all ingredients in large bowl and toss well.

Arrange in a single layer on the baking sheet.

Cook in the oven uncovered (roast) for about 30 minutes.

Arrange on a serving dish and serve hot, warm or at room temperature drizzled with balsamic vinegar or glaze.

Makes 8 servings.

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123

Yuliya’s Eggplant Mix Recipe from the kitchen of Yuliya Gaydayenko

Ingredients:

Directions:

1 medium to large eggplant 2 small zucchini (optional) 2 large cooking (or sweet) onions 2-3 Roma tomatoes (or other tasty tomatoes) 1 large sweet pepper 1 jalapeno pepper (optional) 2-3 cloves of garlic Parsley, cilantro Salt, pepper, olive oil

Chop all ingredients in separate bowls.

Pour a spoon of olive oil on chopped eggplant and shake the bowl to coat.

Fry eggplant (and if using, zucchini).

Separately fry onion and then add to eggplant skillet.

Separately fry tomatoes and peppers and add to eggplant.

Add jalapeno pepper if desired.

Add garlic, parsley, cilantro, and spices as desired.

Let cool down and enjoy!

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Side Dishes

Best Super Moist Corn Bread Recipe from the kitchen of Michal Goldberg

lecremedelacrumb.com/best-super-moist-cornbread/

Ingredients:

Directions:

2 cups flour 1 cup cornmeal 1 cup sugar 1 ½ Tbs baking powder 1 tsp salt ½ cup (8 Tbs) buttermelted ½ cup oil 1 ¼ cups milk 3 large eggs honey and extra butter for serving - optional

Preheat oven to 350°F and grease a 9x13 inch pan.

In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.

In a medium bowl mix together butter, oil, milk, and eggs.

Add wet ingredients to dry ingredients and mix until combined. Transfer batter to your prepared pan.

Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).

Allow to cool for 15-20 minutes in the pan before cutting into squares and serving.

Serve with butter and honey if desired.

Store in airtight container at room temperature up to 3 days or in the fridge for 1 week

Side Dishes

125

One Pan Mexican Quinoa Recipe from the kitchen of Helen Zakharova

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Ingredients:

Directions:

1 Tbs olive oil 2 cloves garlic, minced 1 jalapeno, minced (optional) 1 cup quinoa 1 cup vegetable broth 1 15 oz can black beans, drained and rinsed 1 14.5 oz can fire-roasted diced tomatoes 1 cup corn kernels, frozen, canned or roasted 1 tsp chili powder 1/2 tsp cumin Kosher salt and freshly ground black pepper, to taste 1 avocado, halved, seeded, peeled and diced Juice of 1 lime 2 Tbs chopped fresh cilantro leaves

Heat olive oil in a large skillet over medium high heat.

Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.

Stir in avocado, lime juice and cilantro.

Serve immediately.

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Yuliya’s Mushroom Pie Recipe from the kitchen of by Yuliya Gaydayenko

Ingredients:

Directions:

A half of one sheet of puff pastry 2 small packs of any mushrooms (white button work well) 2 large onions

Slice mushrooms and onions and fry separately (onions until golden) then mix in one bowl.

Spices to taste: salt, black pepper, paprika, hot pepper flakes, etc.

Add spices – should be a little spicier than you would regularly do due to bland pastry.

Take out frozen puff pastry sheet and leave out for 15-20 minutes, completely covered by plastic.

Roll out half sheet of puff pastry until it’s about twice the width and about the length of your baking sheet.

Put mushroom/onion stuffing in the middle (closer to the “closing” side) of the pastry sheet.

“Wet” the closing borders with egg wash.

Close the pastry, so you have an enclosed pie (you can use a fork to help press sides together), make vent slices in the dough on the top and brush egg wash over it.

Place in the preheated oven (365–370°F) for about 18-20 minutes or until golden on the top.

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127

Tangy Citrus Rice Recipe from the kitchen of Lynn Breuer

Ingredients:

Directions:

1 cup Uncle Ben’s instant Cook rice per package directions. brown rice Sauté chopped onions in olive oil or 1 red bell pepper Pam. ½ small can sliced water Add pepper, then hot dogs, water chestnuts

chestnuts, mushrooms and pineapple.

1 large Spanish onion 8 oz sliced mushrooms When cooked, add to rice, add liquids 1 ½ Kosher hot dogs and onion soup mix. (optional) Bake uncovered at 325°F for 1 hour.

1 ½ cans tomato sauce 1 packet onion soup mix Cover when starts to brown.

1/3 can pineapple tidbits and juice

2/3 cup pineapple orange juice Olive oil Salt 3 shakes seasoned pepper

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Vegetable Muffins Recipe from the kitchen of by Risa Berris

Ingredients:

Directions:

6 Tbs butter and/or olive oil ¼ cup chopped pepper, any color 1 cup chopped onion ½ cup chopped celery 1 ½ cups grated carrot 1 10 oz package frozen chopped spinach 3 eggs, beaten 1 ½ tsp salt Dash of pepper ¾ cup matzoh meal (regular or whole wheat)

Preheat oven to 350°F. Sauté pepper, onion, celery and carrots in butter or oil for about 10 minutes.

Cook spinach as per package and drain.

Once spinach is cool squeeze out moisture. Combine sautéed vegetables with spinach in bowl.

Add eggs, salt, pepper and matzo meal and combine.

Spoon into lightly greased muffin tin.

Bake 45 minutes until firm. Let cool 10 minutes before removing.

Makes 12 muffins.

Side Dishes

129

Savory Squash (Pareve) Recipe from the kitchen of Becky Eizen

Ingredients:

Directions:

2 boxes squash, thawed 1 cup flour 1 cup sugar 3 eggs or 6 egg whites 1 stick margarine or ½ cup Health Baking fat substitute Splash of vanilla Cinnamon Cooking spray

Preheat oven to 350°F. Place all ingredients in food processor until smooth.

Spray 9x11 baking dish with cooking spray.

Pour mixture into dish, top with cinnamon.

Bake at 350°F for 1 hour or until top cracks.

Serves 6-8.

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Side Dishes

Snacks

Marcona Almonds with Smoked Paprika Recipe from the kitchen of Risa Berris

Ingredients:

Directions:

2 cups Marcona almonds 1 Tbs olive oil 1 tsp smoked paprika Flaky sea salt

Preheat oven to 350°F. Toss almonds, oil and paprika on a rimmed baking sheet to coat Spread out in single layer and toast, tossing occasionally until dark golden brown, 8-10 minutes.

Transfer to a bowl, sprinkle with salt and toss to coat. Let cool.

Store in airtight container at room temperature.

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133

Crab Meat Spread Recipe from the kitchen of Linda Klein

My boys (kids and husband) request this for all the Thanksgiving Day football games and Super Bowl. The recipe is so stained from usage that I can hardly read it!

Ingredients:

Directions:

1 8 oz package of cream cheese 1 tsp milk 1 can crab meat 1 small onion 2 Tbs horseradish (white) Add salt and pepper to taste

Allow cream cheese to be at room temperature.

In a medium bowl, soften the cream cheese with milk. Add drained can of crab meat. (Crab meat should be flaked and mashed.) Grate in onion.

Add horseradish, salt and pepper and mix well.

Excellent served with crackers or on celery.

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Basil Pesto Party Almonds Recipe from the kitchen of Risa Berris

Ingredients:

Directions:

2 egg whites ¼ cup packed whole basil leaves ¾ tsp salt ½ tsp garlic powder ¼ tsp red pepper flakes 2 cups whole, unsalted almonds ¼ cup finely grated Parmesan cheese

Preheat oven to 225°F. Line a large baking sheet with parchment paper and set aside.

In a blender, combine egg whites, basil leaves, salt, garlic powder and red pepper flakes. Process on low speed until mixture is pureed.

In a small mixing bowl, toss the basil egg white mixture with the almonds until well combined. Let the almonds soak up some of the excess moisture for a few minutes. Stir in the Parmesan.

Use a large mixing spoon to transfer the almonds to the prepared pan, leaving any excess basil mixture in the bowl.

Spread almonds in a single layer on the baking sheet. Bake for 30 minutes or longer, stirring every 15 minutes, until the basil mixture is dried and the almonds are sufficiently crunchy.

Let the almonds cool completely, then store in air-tight container. Can be frozen.

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135

Ultra Crispy Air Fryer Chickpeas Recipe from the kitchen of Risa Berris

Ingredients:

Directions:

19 oz can of chickpeas (drained and rinsed) 1 Tbs olive oil 1/8 tsp salt ¼ tsp garlic powder ¼ tsp onion powder ½ tsp paprika ¼ tsp cayenne (optional)

Heat air fryer to 390°F. Drain and rinse chickpeas (no need to dry). Toss with olive oil and spices.

Dump chickpeas into air fryer basket.

Cook for 12-15 minutes., shaking a couple of times.

When chickpeas are cooked to your liking, remove from air fryer, taste and add more salt and pepper to taste.

Store in an open container. Lasts about a week.

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Totally Worth-It Granola Recipe from the kitchen of Emily Hiber

This recipe is very forgiving. If you do not have one thing, use another. I put it on plain yogurt and any fruit, or on ice cream! It’s crunchy but not clumpy.

Ingredients:

Directions:

4 cups rolled oats (whole, not quick) 1 (or more) nuts, seeds (I use walnuts, pepitas, and roasted almonds) ¼ cup maple syrup 2 Tbs honey 1 Tbs packed brown sugar 1 Tbs molasses (optional) 3 Tbs butter (melted and cooled) 2 Tbs vegetable oil 1 egg white 1 tsp vanilla extract (or almond) 1 tsp salt 1 tsp cinnamon 1 tsp ground ginger ½ tsp ground clove ½ tsp cardamom

Preheat oven to 250°F. Line 2 baking sheets with parchment paper.

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In a large bowl, combine oats, nuts, and seeds.

In a medium bowl, whisk everything else together until it’s a homogenous blend. Pour the wet into the dry and combine thoroughly.

Spread evenly on two parchment-lined baking sheets.

Put baking sheets in preheated oven on upper and middle racks.

Bake for 15 minutes, stir, and rotate trays to middle and upper racks.

Repeat baking for 15-minute intervals, stirring and moving to the other rack for a total of 1-hour baking time.

Allow to cool. Store in an airtight container. Shelf stable for several weeks.

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White Chocolate Carmel Corn with Cashews Recipe from the kitchen of Risa Berris Ingredients:

Directions:

12 cups popped popcorn (from ½ cup kernels) 1 1/2 cup roughly chopped cashews 1 stick plus 2 Tbs unsalted butter 1/3 cup light corn syrup 1 1/4 cups packed light brown sugar 1 1/2 tsp coarse salt, divided ¼ tsp baking soda 5 oz white chocolate, chopped

Preheat oven to 250°F. Place popcorn and nuts in large bowl.

Melt butter in a heavy-bottomed saucepan over medium heat. Stir in corn syrup, sugar and ½ tsp salt, and cook until sugar dissolves, stirring once or twice.

Raise heat to high, and bring to a boil (do not stir). Boil without stirring until a candy thermometer registers 248°F, 2-4 minutes. Remove from heat, and stir in baking soda.

Pour caramel over popcorn/nut mixture, stirring to coat thoroughly.

Transfer to 2 rimmed baking sheets, spreading in a single layer. Bake 45 minutes, stirring twice.

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White Chocolate Carmel Corn with Cashews continued Recipe from the kitchen of Risa Berris Ingredients:

Directions: Test doneness by removing a few pieces of popcorn from the oven; if they crisp within 1 minute, popcorn is ready.

Remove from the oven and immediately sprinkle with remaining salt. Let cool completely.

Place white chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until completely melted and completely smooth.

Fill a small resealable plastic bag with chocolate and snip a tiny hole in 1 corner. Drizzle chocolate over caramel corn.

Refrigerate until chocolate is set, about 10 minutes, before breaking up.

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139

5 Ingredient Peanut Butter Energy Bites Recipe from the kitchen of Julie Ohana chefsavvy,com

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Ingredients:

Directions:

2/3 cup creamy peanut butter 1/2 cup semi-sweet chocolate chips 1 cup old fashioned oats 1/2 cup ground flax seeds 2 tablespoons honey

Combine all 5 ingredients in a medium bowl. Stir to combine.

Place in the refrigerator for 15-30 minutes so they are easier to roll.

Roll into 12 bites and store in the fridge for up to a week.

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Desserts

Rice Pudding (Vegan) Recipe from the kitchen of Shari-Beth Goldman

Ingredients:

Directions:

1/3 cup white basmati rice 2/3 cup water 1 13 1/2 oz can light coconut milk ¾ cup vanilla almond or other non-dairy milk 1/3 cup unbleached cane sugar ¼ tsp ground cardamom ¼ tsp sea salt ¼ cup raisins or other dried fruit (optional)

Put the rice in a deep, large saucepan.

Add the water and bring to a boil over medium-high heat. Decrease the heat to low, cover, and cook until the rice is tender and the water is absorbed (10-15 minutes).

Remove from the heat and let rest, covered, for 5-10 minutes.

Add the coconut milk, almond milk, sugar, cardamom, and a salt and whisk to combine and break up any clumps of cardamom. Bring to a boil over medium-high heat. Decrease the heat to medium and cook, stirring frequently, until the mixture is thick, 25-30 minutes. Adjust the heat as necessary to maintain a gentle simmer, and stir more frequently toward the end when the pudding has begun to thicken.

Remove from the heat and stir in the dried fruit (if using). Spoon evenly into 4 small custard cups. Serve warm or chill thoroughly before serving.

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143

Rice Krispies Treats Recipe from the kitchen of Ilana Woronoff Recipe from Tzvi Gluck

Ingredients:

Directions:

½ stick unsalted butter 12 oz regular size marshmallows 1/8 tsp salt 12 oz Rice Krispies cereal

Line a large baking sheet with parchment paper.

Melt butter (on low heat) in a very large pot until browned.

Once browned, add marshmallows and salt to pot (still over low heat).

Continuously stir the marshmallows, salt and butter mixture until fully melted.

Remove pot from heat. Add Rice Krispies cereal to pot and mix all together.

Pour mixture on to lined baking sheet and shape into rectangle (or desired shapes). If mixture is extremely sticky, add a layer of parchment paper to the top of the mixture – and shape the mixture using the parchment paper.

Let cool completely on counter or in the refrigerator. Once cooled, cut into desired shapes.

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Desserts

Almond Joy Cookies Recipe from the kitchen of Risa Berris

Ingredients:

Directions:

1 cup butter 1 ½ cups white sugar 1 ½ cups brown sugar 4 eggs 3 tsp vanilla 4 ½ cups flour 2 tsp baking soda 1 tsp salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds

Preheat oven to 375°F. Lightly grease cookie sheet.

Combine dry ingredients and set aside.

In large bowl, cream butter and sugars together. Beat in eggs, one at a time.

Stir in vanilla, then dry ingredients until well mixed. Stir in chocolate chips, coconut and almonds.

Drop by rounded tablespoons onto cookie sheet.

Bake 8-10 minutes.

Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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145

Coffee Cake cookies Recipe from the kitchen of Deborah Rothbart

Ingredients:

Directions:

Crumb Topping: ½ cup butter, softened 1/3 cup brown sugar ½ cup granulated sugar 1 tsp cinnamon ½ tsp salt 1 2/3 cup flour

For crumb topping combine all ingredients

Cookies: 10 Tbs butter 1/3 cup shortening 1 cup light brown sugar 1 ½ tsp cinnamon 2 eggs 2 tsp vanilla 2 tsp baking powder 1 tsp salt 3 1/3 cup flour ½ cup powdered sugar for dusting (optional)

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For Cookies: Mix together butter, shortening and both sugars for 1-2 minutes on medium speed until combined and smooth.

Add in cinnamon, eggs and vanilla.

Continue to mix until evenly combined.

Turn mixer on low and mix in baking powder, salt and flour; mixing until dough comes together evenly.

Scoop cookies out, using a cookie scoop or spoon (about 3 Tbs). If using a spoon, form the dough into round balls.

Make an indentation in the middle of the dough.

Scoop at least 1 Tbs of crumb topping into the indentation, pressing lightly to stick.

Bake cookies for 9-10 minutes at 350°F or until edges start to golden.

Remove from oven and cool 3 minutes on cookie sheet; transfer to wire rack to finish cooling. Dust with powdered sugar if desired.

Desserts

Pumpkin Cookies Recipe from the kitchen of Pat Provo

One of my best friends use to make these. After we dropped our kids off at school, we would sit at her kitchen table, enjoy these cookies and solve all of our life’s problems.

Ingredients:

Directions:

1 cup Crisco 1 egg 1 tsp vanilla 2 cups flour 1 tsp baking powder 1 tsp cinnamon ½ tsp salt 1 cup of pumpkin (canned) 1 tsp soda 3 Tbs butter ½ cup brown sugar 4 Tbs milk 1 cup powdered sugar ¾ tsp vanilla

Mix Crisco, egg and vanilla together.

Mix together flour, baking powder and soda and combine with liquid mixture.

Add cinnamon and salt.

Add 1 cup pumpkin (out of the can) Drop by teaspoonful on ungreased cookie sheet.

Bake at 350°F for 10-12- minutes Frosting: In a saucepan, boil butter, brown sugar, milk.

Boil 2 minutes stirring constantly.

Remove from stove, add powdered sugar and vanilla.

Drizzle over cookies and enjoy!

Desserts

147

Big Bakery-Style Peanut

Butter Chunk Cookies

Recipe from the kitchen of Ilana Woronoff from Sally’s Baking Addiction

Ingredients:

Directions:

2 ½ cups flour (spoon & leveled) 1 tsp baking powder 1 tsp baking soda ½ tsp salt 1 cup (2 sticks) unsalted butter (room temperature) 1 cup sugar ¾ cup packed light brown sugar 2 large eggs (room temperature) 2 cups creamy peanut butter 1 ½ tsp pure vanilla extract 1 ½ cups semi-sweet chocolate chips ½ cup sugar for rolling

Whisk flour, baking powder, baking soda & salt together in a medium bowl. Set aside.

Cream butter and both sugars together (using a mixer) on medium speed until smooth (about 1-2 minutes). Add the eggs and beat on high until combined (about 1 minute) - scrape down the sides and bottom of the bowl as needed.

Add peanut butter and vanilla, then mix on high until combined.

Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips-the dough will be thick and soft.

Chill the dough for 1 hour in the fridge (and up to 2-3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard, and the cookies may not spread that much.

Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper and set aside.

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Desserts

Peanut Butter Chunk Cookies Continued

Big Bakery-Style

Recipe from the kitchen of Ilana Woronoff from Sally’s Baking Addiction

Ingredients:

Directions: Roll dough into large balls, about 3 Tbs of dough per cookie, and then roll the balls in granulated sugar.

Place 8 balls onto the cookie sheets.

Gently press down on each ball to (slightly) flatten. Bake each batch for 14-15 minutes until lightly browned on the sides (rotate the pan halfway through baking). The centers will look very soft.

Remove from the oven. If the cookies are still very puffy, gently press down on the warm cookies with the back of a spoon. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well for up to 3 months.

Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Makes 24 cookies.

Desserts

149

Yuliya’s family Mandel Bread Recipe from the kitchen of Yuliya Gaydayenko

Ingredients:

Directions:

100 g melted butter ½ cup raw sugar 2 eggs 1 ¼ cups unbleached flour ¼ tsp baking soda with 1 tsp lemon juice added 1 cup chopped walnuts 1 cup dry cherries/raisins

Add sugar to melted butter, mix, wait to cool, add eggs, mix, add all other ingredients in the order listed.

Baking soda should be combined with lemon juice before adding to other ingredients.

Dough will be pretty tight. Split into two halves, form log shapes, and bake on wax paper-lined flat pan for 30 minutes at 370°F. Sprinkle cinnamon on the top (optional) Slice while warm.

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Desserts

Brownies Plus Recipe from the kitchen of Risa Berris

Ingredients:

Directions:

6 - 1 oz squares semi-sweet chocolate (or ¾ cup semi-sweet chocolate chips) 1 cup butter (2 sticks or ½ lb) 2 cups white sugar 4 beaten eggs 2 tsp vanilla extract 1 ½ cups flour (pack down) 5 – 7 oz chocolate candy bars

Microwave chocolate squares and butter in microwave about 1 minute.

Stir. If not melted, repeat for 20 seconds. Repeat if necessary.

Stir sugar into chocolate mixture. Add eggs when it feels cool enough not to cook eggs. Stir thoroughly. Mix in vanilla extract. Stir in flour.

Spray 9 x 13-inch pan with oil. Spoon ½ the batter into pan. Smooth with rubber spatula. Place candy bars in single layer on top of batter. Try to cover as much of the batter as possible.

Spoon remaining batter on top of candy bars and smooth out.

Bake for 30 minutes at 350°F.

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151

‘Matthew’s the Best’ Brownies Recipe from the kitchen of Emily Hiber

Ingredients:

Directions:

2 cups butter, melted 4 cups sugar 1 ½ cups good cocoa powder 1 tsp salt 2 tsp vanilla extract 7 eggs (This is what makes it so good!!!)

2 cups all-purpose flour

Preheat oven to 350°F. Melt butter in a medium to large bowl.

Stir in sugar, cocoa, salt, and vanilla.

Gradually add eggs and flour.

Mix until batter is smooth.

Butter 13 x 9 inch pan.

Scrape batter into pan and place on middle rack in the preheated oven.

Bake at 350°F for 45-50 minutes (may need to bake for longer—do the toothpick test: put toothpick into the brownies and if the toothpick has just a bit of moistness and crumbs on it, the brownies will be fudgy and not overdried.)

Place pan on a cooling rack, try to wait for brownies to cool before cutting.

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Desserts

Apple Honey Cups for Rosh HaShanah Recipe from the kitchen of Linda Klein

I used to prepare these for my religious school class as a Rosh Hashanah treat.

I would prepare another batch and bring them to JFS. Great anytime!

Ingredients:

Directions:

6 Tbs butter or margarine 2 Tbs honey 4 cups cornflakes 1 cup dried apples or other dried fruit

Heat butter and honey until bubbly.

Stir in cornflakes and dried fruit.

Spoon into mini-muffin tins lined with paper cups.

Bake for 10 minutes at 300°F.

Desserts

153

Mini Apple Pies Recipe from the kitchen of Ilana Woronoff

Dough recipe from America’s Test Kitchen & Filling Recipe from Just a Taste Makes 6-7 mini pies.

Ingredients:

Directions:

Dough: 1 ¼ cup all-purpose flour ½ tsp salt 1 Tbs sugar 6 Tbs cold unsalted butter, cut into ¼ inch slices ¼ cup chilled solid vegetable shortening 2 Tbs vodka, cold 2 Tbs cold water

Preheat oven to 425°F.

Filling: 1 large apple, peeled and diced small 1/16 cup white sugar 1/16 cup packed light brown sugar ¼ tsp ground cinnamon ½ Tbs all-purpose flour

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Process ¾ cup flour, salt, and sugar together in a food processor until combined, about 2 one-second pulses.

Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour).

Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute dough evenly around the processor blade. Add remaining ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough as been broken up, 4 to 6 quick pulses.

Empty mixture into a medium bowl.

Sprinkle vodka and water over the mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks.

Desserts

Mini Apple Pies Continued Recipe from the kitchen of Ilana Woronoff

Ingredients:

Directions:

Egg Wash: 1 large egg, whisked with 1 Tbs water Sanding sugar (optional)

Flatten dough into a 4 inch disk. Wrap in plastic wrap and refrigerate for at least 45 minutes (up to 2 days).

Remove dough from refrigerator and roll out on generously floured work surface (about ⅛-¼ inch thick) – flour top of the dough and/or rolling pin.

Using a 3.8 inch cookie cutter (or glass), cut out as many circles as fit. Re-roll dough on a floured surface and cut out additional circles until you have a total of 6-7. a. If dough becomes too soft, wrap in plastic wrap and put into the freezer for a few minutes. Arrange each circle in a muffin tin cup, pressing it down and up the edges. Put muffin tray into the refrigerator. b. Re-roll remaining dough into ⅛ thick inch rectangle for pie tops/lattice decoration. Using a pizza cutter or knife, cut rolled dough into 1/4 wide strips.

Lay half of the cut strips vertically and evenly spaced on cookie sheet (to avoid needing to move lattice top). Fold every other strip all the way back, lay unused

Desserts

155

Mini Apple Continued Recipe from the kitchen of Ilana Woronoff

Ingredients:

Directions: strip perpendicular on top. Unfold the folder over vertical strips so they lay over the perpendicular strip. c. Fold the other vertical strips back. Lay another unused strip perpendicular on top. Unfold the folded vertical strips back over the perpendicular strip. d. Repeat steps 10 a-b with remaining strips to create the weave. e. Using cookie cutter or glass, cut circles (using glass or cookie cutter that is similar in size to the top of muffin tin circle) out of lattice design. Remove scraps and re-roll. Repeat step 10 with all the remaining dough. Place cookie sheet in the refrigerator.

Make the filling: a. In a large bowl, stir together the diced apples, white sugar, brown sugar, cinnamon, and flour.

Remove muffins tins and lattice tops from the refrigerator.

Divide the filling into all muffin tins.

Place a lattice top on each pie bottom and using your fingers, squeeze the top

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Mini Apple Pies Continued Recipe from the kitchen of Ilana Woronoff

Ingredients:

Directions: and bottom together (to seal).

Brush egg wash over lattice tops using a pastry brush or paper towel (and sprinkle with sanding sugar).

Put assembled pies into the refrigerator for 10 minutes, then bake for 16-18 minutes.

Allow pies to cool in muffin tins. Once cool, using a knife, run it around the edges of each pie to release them.

Store pies in a sealed container in the fridge for 4-5 days. Can be enjoyed warm or cold.

Filling can be baked in an oven safe dish, and enjoyed separately (from pies).

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157

Apple Tart Recipe from the kitchen of Risa Berris

Ingredients:

Directions:

Shortbread: 1 1/4 cups flour ½ cup sugar 12 tsp salt 2/3 cup (10 2/3 Tbs) sweet butter 1 egg, beaten

To make shortbread, sift dry ingredients together.

Filling: 1 cup sugar 2/3 cup (10 2/3 Tbs) sweet butter 3 1/4 lbs golden delicious apples, peeled, cored and sliced

Cut in butter. Mix in egg, stirring as little as possible. Dough is difficult to roll out. Shape dough in hands and pat in place.

Cook sugar and butter over very low heat until sugar melts and turns golden.

Peel, core and slice apples. Arrange apples in a pattern in buttered tart pan. Pour caramel over apples. Top with shortbread recipe.

Pat shortbread into place and bake at 425°F for 20 minutes.

To serve, invert on platter with low sides. May be frozen after baking and reheated.

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Slow Cooker Cinnamon Applesauce Recipe from the kitchen of Lynn Breuer

Ingredients:

Directions:

5-6 lbs of Honeycrisp apples* 6-8 Cinnamon sticks ¼ cup water

Peel and slice apples.

* May substitute 1 to 2 Granny Smith apples.

Remove the cinnamon sticks and then mash the apples.

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Place in Crockpot with cinnamon sticks.

Cook for 2-3 hours on high (until soft).

159

SALTED CARAMEL ICE CREAM Recipe from the kitchen of Perry Ohren

Ingredients:

Directions:

2 cups heavy cream 1 cup milk (I use skim but live it up even more with whole) 1 ¼ cups sugar 3 Tbs water 3 egg yolks

When the pandemic started I remembered I had an ice cream maker (mine is a Cuisinart 1.5 Quart Frozen Yogurt ICE-21P1 Ice Cream Maker [I think it’s worth the $70 “investment”]). I dusted it off and went to work creating lots of ice cream over the last many months. While the basic recipe is 3 cups of dairy, 1 cup of sugar, some eggs, flavorings and whatever mix-ins float your boat, I’ll share my favorite, which is a little more complicated, and emanates from the NYT recipes.

In a heavy saucepan put in ¾ cups sugar and the water.

Over a medium heat regularly swirl (no need to mix with a utensil) until it caramelizes. This can take up to 15 minutes and don’t be scared to let mixture get to be fairly brown. The darker it is the deeper flavor there will be.

Add cream and milk and remaining sugar (this will probably make the caramel mixture solidify, which is okay) and stir until homogenous (this can also take 15 minutes)

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SALTED CARAMEL ICE CREAM Continued Recipe from the kitchen of Perry Ohren

Ingredients:

Directions: In a separate bowl whisk the egg yolks (you don’t have to do yolks at all – it makes it richer however – the original recipe calls for 6 egg yolks) Whisk ½ cup of the warm mixture into the egg yolks and then whisk in a second ½ cup.

Gradually whisk the egg yolk mixture back in to the dairy mixture.

Bring this to 170°F (if you don’t have a thermometer until it’s thick enough to coat the back of a spoon).

Pour this through a sieve into a bowl and cool mixture down to room temperature and then put this in refrigerator for complete cooling.

Once cold, use above mentioned ice cream maker to do its thing.

Freeze completely.

Remember, if you buy an ice cream maker, every time you use it, it gets more economical to use!

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161

Chocolate Chip Toffee Bars Recipe from the kitchen of Beth Seelbach

Ingredients:

Directions:

2 1/3 cup all-purpose flour 2/3 cup packed light brown sugar ¾ cup (1 ½ sticks) butter or margarine 1 egg, slightly beaten 2 cups (12 oz package) Hershey’s semi-sweet chocolate chips, divided 1 cup coarsely chopped nuts 1 14 oz can sweetened condensed milk 1 ¾ cup (10 oz package) SKOR English Toffee Bits, divided

Heat oven to 350°F. Grease 13x9x2 baking pan.

Stir together flour and brown sugar in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add egg, mix well. Stir in 1 ½ cups chocolate chips and nuts. Reserve 1 ½ cups mixture.

Press remaining crumb mixture onto bottom of prepared pan.

Bake 10 minutes.

Pour sweetened condensed milk evenly over hot crust. Top with 1 ½ cups toffee bits. Sprinkle reserved crumb mixture and remaining ½ cup chips over top.

Bake 25-30 minutes or until golden brown. Sprinkle with remaining ¼ cup toffee bits.

Cool completely in pan on wire rack then cut into bars.

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Dark Chocolate Babka Recipe from the kitchen of Ilana Woronoff

Recipe from Mandylicious Challah- Makes 2 Full Size Babkas

Ingredients:

Directions:

Dough: 3/4 cup water 1 tsp salt 1 large egg 1 egg yolk ¾ cup margarine or butter (melted) 1 Tbs vanilla 1/3 cup sugar 3 ½ cup bread flour (all-purpose can be substituted) 2 Tbs yeast

In a large bowl, combine all dough ingredients. a. If using active dry yeast – put ¾ cup of warm-to-the-touch water in a small bowl, sprinkle in the yeast, add a pinch of sugar and lightly mix. Let the mixture sit for 5-10 minutes until it begins to foam. Once the yeast has been activated, add to other ingredients. b. If using instant yeast – skip step 1a.

Combine/mix all ingredients by hand in the bowl and knead for 5-7 minutes. a. If preferred, turn out onto a lightly floured surface and knead for 5-7 minutes.

Return to bowl.

If sticky, add additional flour (1 Tbsp. at a time) until desired consistency is reached.

Cover bowl with towel and place in dry/ dark place to rise (for 1. hours).

Prepare baking sheet(s)/loaf pan(s) with parchment paper (for easy removal – add extra parchment paper extending

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163

Dark Chocolate Babka Continued Recipe from the kitchen of Ilana Woronoff

Ingredients:

Directions:

Filling: ¼ cup vegetable oil ¼ cup water 1 egg yolk 1 packet of instant dark chocolate pudding mix (3.9 oz) ½ cup cocoa powder 1 cup sugar

over the edge on two sides) and lightly spray with Pam.

Egg wash: 1 egg yolk 1 1/2 tsp water

a. Mix all filling ingredients together into a small bowl.

Divide dough into 2 equal portions.

On a lightly floured surface, roll one portion of dough into a rope, and using a rolling pin- roll dough into rectangle (approximately 12 inches long and 10 inches wide - make sure dimensions fit in the pan).

Prepare the filling.

Spread a thin layer of chocolate filling onto the dough rectangle (about 4-5 Tbs) - be sure to leave about a ¼ inch border around all sides. a. If spreading filling is challenging, place 4-5 Tbs (about half of total filling) of filling on a sheet of parchment paper, place a second piece of parchment on top, and using a rolling pin - roll filling into a flat sheet. Flip filling onto rolled-out dough rectangle.

Gently, but tightly, roll the long end of rectangle dough up to the end,

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Dark Chocolate Babka Continued Recipe from the kitchen of Ilana Woronoff

Ingredients:

Directions: creating a large roll.

Using a sharp knife, or bench scraper, cut the large roll in half (the long way).

Lay the halves next to each other, cut side up, lift one side over the next, twisting the two together.

Place the twisted babka onto the prepared baking sheet or loaf pan.

Repeat steps 8-13 for remaining dough and filling.

Cover each babka with a towel and let rise for 20-30 minutes in a dry/dark place.

Preheat oven to 350°F (halfway through rise time).

Mix 1 egg yolk and 1 1/2 tsp of water in a small bowl for egg wash.

Brush egg wash over each babka (using a pastry brush or paper towel).

Put babka loaves into the oven and bake for 40-55 minutes, or until set.

Store in Ziploc bag or sealed container on counter for 3-5 days

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165

Grandma’s Pumpkin Bread Recipe from the kitchen of Missy Lewin

166

Ingredients:

Directions:

3 ½ cups flour 3 cups Sugar 1 ½ tsp salt 2 tsp baking soda 1 ½ tsp cinnamon 1 cup oil 2/3 cup water 4 eggs 1 16 oz can pure pumpkin 1 tsp vanilla 1 cup chocolate chips, chopped nuts, or raisins

Preheat oven to 350°F. Mix all liquids and then add all of the dry ingredients.

Add chocolate chips, chopped nuts, or raisins.

Pour into greased loaf pans. 2-3 Large or 6 small.

Bake for 1 hour and 10 minutes. Test after 45 minutes.

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Chocolate Chip Banana Bread Recipe from the kitchen of Amanda Goodman

Ingredients:

Directions:

½ cup butter 1 cup sugar 1 egg 1 tsp vanilla 1 ½ cup sifted flour ½ tsp baking soda ¼ tsp salt 1 tsp baking powder 1 cup mashed banana 1 cup chocolate chips

Preheat oven to 375°F. Cream butter and sugar together. Add egg and vanilla.

Fold in flour, baking soda, salt and baking powder.

Add mashed banana. Stir in chocolate chips.

Bake in a greased 9x5x3 loaf pan for 45-60 minutes (until a wooden toothpick inserted into the center comes out clean).

Makes 1 Loaf.

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167

Joely’s (not so) Famous Chocolate Chip Banana Bread Recipe from the kitchen of Joely Lyons

Ingredients:

Directions:

1/4 cup vegetable oil 1 1/2 cups flour 1 cup sugar 1 tsp baking soda 1/2 tsp salt 1 tsp vanilla extract ¼ cup sour cream 2 eggs, lightly beaten 3 bananas, mashed (1 cup mashed banana) 1 cup chocolate chips

Preheat oven to 350°F. In a mixing bowl, sift together flour, baking soda, and salt.

Mash the bananas in a separate bowl until smooth.

With a hand-mixer or with a spatula, mix together flour and sugar. Add in eggs one at a time until mixture is fully combined. Add in oil, vanilla, sour cream and mashed bananas. Fold in chocolate chips.

Spray a 9x5-inch loaf pan with cooking spray (I use a cast iron loaf pan).

Pour batter into the loaf pan and bake in the oven for 1 hour or until a toothpick comes out clean.

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Zucchini Bread Recipe from the kitchen of Sharon Kent Submitted by Rimma Shapiro

Ingredients:

Directions:

3 cups flour ¼ tsp baking powder 2 tsp baking soda 3 tsp cinnamon 1 tsp salt 1 cup oil 3 eggs 2 cups sugar 2 cups grated zucchini 1 cup chopped nuts (optional)

Preheat oven 350°F and grease 2 loaf pans (Pam spray works well).

Put together in a bowl all dry ingredients, flour–salt, no need to sift Peel zucchini, discard as many seeds as you can, chop in chunks, then put in blender to almost liquefy the zucchini.

(I use blender rather than grate.)

Put in mixing bowl and add oil and eggs.

Slowly add the dry ingredients to the wet, making sure everything is mixed well, approximately 2 minutes on high.

Bake 1 hour or until inserted tester comes out dry.

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169

Zucchini Bread Recipe from the kitchen of Risa Berris

170

Ingredients:

Directions:

2 cups flour 3 eggs 1 cup oil 1 1/2 cups sugar ¼ cup baking soda 2 tsp baking powder ¾ tsp salt 3 tsp cinnamon 2 cups shredded zucchini, grated and tightly packed 2 tsp vanilla ½ cup walnuts ½ cup raisins 1 large bag of chocolate chips, milk or dark

Preheat oven to 350°F. Mix together with wooden spoon.

Grease loaf pans. Bake 1 hour.

Makes 2 loaves.

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Banana Cake Recipe from the kitchen of Rozanne Sedler Submitted by Rimma Shapiro

Ingredients:

Directions:

2 eggs ½ cup butter or margarine, softened 1 ½ cup sugar 1 tsp vanilla 2 ½ cup flour 1 ½ tsp baking powder 1 tsp baking soda ¼ tsp salt 1 cup very ripe bananas (almost 3 bananas) 1 cup sour cream ½ cup chopped nuts

Cream softened butter, add sugar gradually.

Add beaten eggs and vanilla.

Continue beating until mixture is well blended.

Mix all dry ingredients together.

Mix bananas and sour cream together.

Fold in dry ingredients alternately with bananas and sour cream mixture.

Fold in nuts.

Bake in 2 greased loaf pans at 350 for 40-45 minutes, or until tester comes out clean.

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171

Carrot Cake Recipe from the kitchen of Rozanne Sedler Submitted by Rimma Shapiro

Ingredients:

Directions:

1 ¼ cup salad oil 2 cups sugar 4 eggs 2 cups all purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tsp cinnamon 3 cups grated carrots ½ cup chopped nuts

Cream oil and sugar.

Beat in eggs one at a time.

Fold in sifted dry ingredients, carrots and nuts.

Bake in three 9” layer cake pans in middle of oven at 350°F for 30 minutes.

Fill and frost with cooked butter cream, lemon cream or orange cream frosting.

OR Bake in 10” bundt pan for 55-65 minutes.

Optional: drizzle with glaze made with 1 cup powdered sugar and 2 tsp orange juice.

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Mrs. Wolk’s Almond Cake Recipe from the kitchen of Deborah Rothbart

Ingredients:

Directions:

8 egg yolks 1 cup sugar 8 oz shortening 2 cups flour 3 tsp baking powder 1 lemon rind

Cream eggs, sugar and shortening.

Top: 8 egg whites 1 ¼ cups sugar 1 ½ cups ground almonds

Add rind, flour and baking powder and mix.

Pour into ungreased 9 x 12 pan Top: Beat whites. Add sugar gradually until stiff peaks form.

Add almonds and mix.

Pour over dough.

Bake 45-60 minutes at 325°F.

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173

Dairy-Free & Egg-Free Chocolate Cake Recipe from the kitchen of Angela Cucullo

Ingredients:

Directions:

1 1/2 flour 1 cup sugar 1/4 cup cocoa powder 1 tsp baking soda 1/2 tsp salt 1 tsp vinegar 1 tsp vanilla 1/3 cup oil 1 cup cold water

My youngest daughter is allergic to milk and egg, so we have to get creative for baked sweets. We found this recipe at milkallergymom.com and have used it over 100 times! The recipe is super easy so my girls can bake safe, special treats for EVERY kind of celebration in our home.

Makes 12 cupcakes, a 9x9 cake, or an 8x8 cake. We always double it though for 24 cupcakes, a double layer round cake, or 9x13” cake.

Heat oven to 350°F. Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with most Pam sprays and or dairy-free margarine also works.

Combine ingredients by hand or with a mixer. We use our stand mixer, it gets out all the flour lumps well. Pour batter into greased pan or muffin cups.

Bake in oven until done, when cake springs back to the touch or a toothpick comes out clean. Time varies on the pan you use, 15 to 30 minutes.

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Dairy-Free & Egg-Free Homemade Frosting Recipe from the kitchen of Angela Cucullo

Ingredients:

Directions:

1/4 cup chilled dairy-free margarine 1/4 cup chilled shortening 1 3/4 cup powdered sugar 1 tsp vanilla

Mix chilled margarine and chilled shortening with a mixer, in a chilled bowl.

Add vanilla. Slowly add powdered sugar.

Put in fridge to chill before icing, if necessary.

You can make this soy-free by using soy-free margarine like Earth Balance.

They make a soy margarine, too, so make sure you get the right one. If you want frosting from a tub, Pillsbury Creamy Supreme has been dairy-free but does contain soy. Be sure to check labels because ingredients can change!

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175

Decadent Ice Cream Cake Recipe from the kitchen of Lenny and Erica (former employees) Submitted by Shari-Beth Goldman

Ingredients:

Directions:

Ice cream sandwiches Heath candy bits Fudge topping Cool whip/whipped cream

Line a 9x13 pan with ice cream sandwiches.

Spread a layer of fudge on top and lightly sprinkle with some Heath bits.

Add another layer of ice cream sandwiches, top with another layer of fudge.

Top with Cool Whip and sprinkle with remaining Heath candy bits.

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Creamy Apple Kuchen Recipe from the kitchen of Shari-Beth Goldman

Ingredients:

Directions:

½ cup butter or margarine 1 pkg yellow cake mix ½ cup coconut 6 medium apples, sliced thin ½ cup sugar 1 tsp cinnamon 1 cup sour cream 1 egg yolk, beaten

Preheat oven to 350°F. Cut butter or margarine into dry cake mix until crumbly. Mix in coconut.

Pat mixture into a greased 13x9x2 inch pan, slightly building up the edges.

Bake 10 minutes and remove from oven.

Arrange apple slices in rows on the warm crust.

Mix together sugar and cinnamon; sprinkle over apples. Blend sour cream with egg yolk and drizzle over apples.

Return to oven and bake 25 minutes or until the edges are slightly browned.

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177

Plum Torte Recipe from the kitchen Submitted by Missy Lewin Recipe from the New York Times

Ingredients:

Directions:

½ cup unsalted butter 1 cup sugar 1 cup flour 1 tsp baking powder ¼ tsp salt 2 eggs 1 tsp vanilla 12 fresh prune plums, cut in half and pit removed.

(You can use other fruit)

Let butter, eggs, and plums sit at room temperature for one hour.

Topping: 1-2 Tbs sugar 1 Tbs cinnamon 2 tsp lemon juice

Cream together the butter and vanilla, cream butter mix with sugar.

Mix flour and salt and baking powder in separate bowl.

Add eggs one at a time to butter/sugar mixture.

Add flour mixture at low speed to butter/sugar/egg mixture.

Spoon batter into greased and lightly floured 9 inch springform pan (I line the bottom with parchment paper to prevent sticking).

Cover top of batter with half prune plums in 3 circles around the dough, skin side up.

Sprinkle with sugar, cinnamon, and fresh lemon juice.

Bake at 350°F for 55-60 minutes.

Test with toothpick to make sure dough is cooked through.

Cool on rack.

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Banana Coffee Cake (gluten free, dairy-free option) Recipe from the kitchen of Lindsay Leder

Ingredients:

Directions:

Coffee Cake: 1/2 cup white sugar (or coconut sugar) 1/4 cup softened butter, dairy-free or coconut oil 3/4 cup overripe banana, mashed (about 2 large bananas) 1 egg 3/4 cup almond milk (or milk of choice) 2 cups gluten free all purpose flour 2 tsp baking powder 1/2 tsp salt

Coffee Cake: Preheat your oven to 350°F and line a 9×9 pan with parchment paper.

Cinnamon Sugar Crumble: 1/2 cup white sugar (or coconut sugar) 1/3 cup gluten-free all purpose flour 1 tsp cinnamon 1/4 cup melted butter or dairy-free or coconut oil

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Add sugar and butter and cream them together with a hand mixer. Add banana and egg and lightly blend them in. Add milk and blend till smooth.

To the same bowl, add flour and sprinkle baking powder and salt across the top of it. Stir all of your ingredients together, to form the banana cake batter. Pour the batter into the pan and evenly spread it into the bottom.

Cinnamon Sugar Crumble: To a small mixing bowl, add sugar, flour and cinnamon and stir them together. Add your butter and mix your ingredients together.

Evenly sprinkle the mixture across the top of your coffee cake batter.

Bake in the oven for 35-40 minutes, or till a toothpick inserted comes out clean.

Let cool, cut into pieces, and devour!

179

SOUR CREAM COFFEE CAKE Recipe from the kitchen of Perry Ohren

“A Jewish Sunday Brunch”, done right, is my favorite meal, especially when you can count cake as a staple. I’ve been making this sour cream coffee cake for decades.

Ingredients:

Directions:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour plus more for pan 1 Tbs baking powder ¼ tsp kosher salt 1 ½ cups shelled pecans, coarsely chopped 1 Tbs ground cinnamon 2 ½ cups sugar, divided 2 large eggs 2 cups sour cream 1 Tbs vanilla extract

Preheat oven to 350°F. Generously butter and then flour 10 inch Bundt Pan. Toast pecans (don’t burn them!)

Make streusel - Mix pecans, ½ cup sugar and cinnamon in a bowl and set aside.

In a separate bowl sift together flour, salt and baking powder.

Mix (Mixmaster is preferable) 1 cup butter with 2 cups sugar. Add already mixed eggs to above and mix well. Add sour cream and vanilla to above and mix well (scraping down as needed).

Gradually add dry ingredients to wet ingredients and mix so that they get to know each other, but aren’t overly mixed.

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SOUR CREAM COFFEE CAKE Continued Recipe from the kitchen of Perry Ohren

Ingredients:

Directions: Put a little less than ½ of cake batter in pan. Put 2/3 of streusel over batter then put remaining batter on top of streusel. Put remaining streusel on top of batter and press this down into batter so that if you were to turn it over it wouldn’t come out.

Bake in middle of oven for one hour.

Cake is ready to come out when cake tester comes out clean. Cool almost completely.

When ready to invert, use knife to scrape around sides. Put (cake) plate on top of pan and invert quickly, as if you have done this before. You might want to tap the pan to make sure it exits properly or pray or…

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181

Sour Cream Chocolate Chip Cake Recipe from the kitchen of Lynn Breuer

182

Ingredients:

Directions:

1 Pkg yellow cake mix (18 1/2 oz) 4 Eggs 8 oz sour cream-I use light 1/2 cup oil 1 tsp vanilla 4 oz box instant chocolate pudding mix 3 tsp imitation rum extract 8+ oz semi-sweet chocolate chips

Combine all ingredients except half of the chocolate chips.

Beat for 5 minutes on high with an electric mixer. Fold in the rest of the chocolate chips and then pour the batter into a greased Bundt pan.

Bake uncovered at 350°F for 1 hour.

For cupcakes bake for 25 minutes.

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Our Chef Contributors A sincere thank you to all our JFS chefs who generously shared their recipes.

Amanda Goodman, Family Support Service, Social Worker....................................... 167 Amy Newman, Chief Development Officer................................................................. 11, 25 Angela Cucullo, Family Support Service Social Worker........................................ 174, 175 Anna Harder, West Bloomfield Front Desk Receptionist................................................ 41 Becky Eizen, Director Resource Center.................................................................... 69, 130 Beth Seelbach, Supervisor Elder Care Solutions.......................................................... 162 Bentzion Belen, Director Lev Detroit............................................................................... 73 Brooke Flaggman, former Resource Center Coordinator..............................................13 Danielle Schilhaneck, former Family Support Service Social Worker...................... 119 Debbie Feit, Communications Manager..................................................................... 59, 117 Deborah Rothbart, School Social Worker..................................... 58, 88, 89, 90, 146, 173 Emily Hiber, Supportive Services Coordinator........................................................ 137, 152 Geena Osowski, Behavioral Health Therapist................................................................ 87 Helen Zakharova, Geriatric Care Manager.................................................................... 126 Ilana Woronoff, Resource Center Coordinator......... 17, 27, 144, 148-149, 154-157, 163-165 Ilene Bernstein, Geriatric Care Manager.................................................................. 15, 121 Joely Lyons, Supervisor Health and Wellness.......................................................... 81, 168 Karen Bango, former Behavioral Health Therapist....................................................... 100 Linda Klein, former Administrative Assistant............................... 23, 24, 42, 43, 47, 50-51,

78, 79, 122, 134, 153 Lindsay Leder, Senior Director Marketing & Communications.............26, 30, 36, 40, 72,

76, 106, 108, 179

Lynn Breuer, Director Community Outreach & Wellness................. 28-29, 35, 37, 65, 74, 84, 92, 128, 159, 182

Contributors

183

Maureen Bernard, Behavioral Health Therapist...................................................... 96, 98 Melissa Pletcher, Volunteer Service Coordinator............................... 38, 62, 63, 102-103 Michal Goldberg, Behavioral Health Therapist...................................................... 107, 125 Michelle Manning, Family Support Service Social Worker...................................... 55, 91 Miriam Amzalak, Volunteer Services/School Social Work Intern.......................... 112, 116 Missy Lewin, Director Holocaust Survivor Services.......................................... 16, 166, 178 Nacha Leaf, Behavioral Health Therapist......................................................................... 61 Natalie DuBois, Director Family Support Services........................................................ 101 Pat Provo, Accountant................................................................................. 147 Perry Ohren, Chief Executive Officer................................... 21, 82-83, 85, 160-161, 180-181 Rimma Shapiro, Senior Director Bi-Lingual Mental Health Services............. 77, 93, 120, 169, 171, 172

Rina Sabes, Geriatric Care Manager................................................................................. 68 Risa Berris, Senior Director Geriatric Care Manager.......... 12, 14, 18, 33, 34, 44, 45, 48, 49, 52, 70-71, 80, 94-95, 129, 133, 135, 136, 138, 139, 145, 151, 158, 170

Sarah Strasberger, Program Manager.......................................................................... 113 Sarit Fletcher, Supervisor Homecare Services......................................................... 66-67 Shari-Beth Goldman, Behavioral Health Therapist............ 22, 99, 104-105, 143, 176, 177 Susan Goutkovich, School Social Worker...................................................................... 115 Wendy Eisenshtadt, Development Coordinator...................................................... 75, 111 Yuliya Gaydayenko, Chief Program Officer, Older Adult Services... 39, 118, 124, 127, 150 We also thank our contributing chefs who donated their recipes: Chef Annabel Cohen......................................................... 56-57, 86, 97, 114 123 Hunny The Chef........................................................................................ 60 Julie Ohana, Culinary Arts Therapist and former JFS employee..................... 46, 64, 140

Contributors

184