Sara Friedman - Cookbook Design

What am I serving my

Hubby

EDITION

n e i r F t Bes

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tonight?!

s ’ y s a E

Cookbook for the Amateur Chef

This cookbook belongs to: _______________

c

2012

Design by: imagineART All rights reserved.

No part of this book may be ripped out, get stained on, or get scribbled up.

Sharing with neighbors is allowed on condition that they report how good the recipe came out and how easy it was to follow.

Suggested Tips: 1) Don’t overdo it.

2) To prevent your food from burning, you must know this fact about Eretz Yisrael: There is no such thing as Fahrenheit in this country. They work with CELSIUS, so please dont cook at Fahrenheit like stated in all the recipes in this cookbook. For example: If I wrote “Cook at 400,” please don’t. Convert to Celsius. This cookbook was not made to cater to the Holy Land, unfortunately.

May you become a great cook and win the appetite of your family.

Love, Sara

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Contents Table of

Breakfast Dairy Salad Soup Fish Chicken Meat Sides Dessert Shabbos

5 9 15 21 25 29 39 43 51 61

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Dedication

This cookbook is dedicated to

Malky for being the very best Always.

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breakfast “I do like to cook; I’m sort of a mad scientist in the kitchen.”

5

EZ Pancakes Prepare 2 bowls: 2 cups flour 5 tsp. baking powder ¼ cup sugar Mix well Bowl 2: ¼ cup oil 2 eggs 1 ¾ cups milk

Mix well.

Combine the mixtures from both bowls. Stir until smooth batter is formed. Drop by spoonfuls into oiled, hot frying pan.

Iced Cappuccino 1 gallon milk 3 Tbsp. coffee diluted in 1 Tbsp. hot water 3 Tbsp. chocolate liqueur 3 Tbsp. chocolate syrup 1 cup sugar 1 Tbsp. vanilla sugar

Blend all ingredients until well mixed.

Heavenly Egg Omelet 1 gram of common sense 1/2 a brain Frying skills

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Mix it all together and - TADA! OMELET!!

Fancy French Toast 2 tbsp light corn syrup 1 c brown sugar 5 Tbsp butter 1/2 cup finely ground pecans or walnuts 12 slices challah or white bread (obv. do 1/4 of the recipe) 5 eggs 1 ½ c milk 1 tsp vanilla sugar Toppings (optional): ½ c sour cream 1 ½ c sliced strawberries or blueberries

Combine corn syrup, brown sugar, and butter in a pan. heat until bubbly. Pour into 9x13 in pan; sprinkle nuts on top.

Place bread over nuts in two layers. Combine eggs, milk, and vanilla sugar. Pour over bread.

Cover and refrigerate overnight. Bake at 350 for 45 min. Serve immediately. If desired, top with sour cream and berries.

If very complicating, go out to Waffle Bar together.

Very Berry Smoothie 3 C flavored yogurt (1 vanilla and two fruit flavored) 3/4 C vanilla ice cream 8 oz frozen strawberries or blueberries 6 ice cubes 2 to 3 T milk

Blend all the ingredients in the blender until the ice is crushed.

Serve in tall glasses with straws.

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4 Styles

Light n’ Crispy Waffles

2 egg yolks 2 c milk 2 c flour 1 Tbsp baking powder ½ tsp salt 1/3 c oil 2 egg whites, stiffly beaten

1) Pecan - Macadamia

Directions:

2) Choco Chip Waffle: Fold 1 C. choco chips into batter.

Beat all the ingredients except egg whites, until smooth. Gently fold in beaten whites by hand.

Use 1/2 cup batter at a time. Cook on waffle iron as directed.

Nut Waffle: Sprinkle 1 Tbsp finely chopped nuts of choice over preheated waffle grids. Pour 1/2 cup batter over grids.

3) Blueberry Waffle: Fold 2 cups fresh blueberries into batter. Pour 3/4 cup batter over grids for each waffle.

Blueberry Muffins 1 ¾ c flour 2/3 c sugar 1 tbsp baking powder 2/3 tsp salt 6 tbsp butter, softened 1 egg 1/2 cup milk 1 tsp lemon peel (?!)

2/3 vanilla extract 1 c fresh or frozen blueberries (Yields: 12 muffins) 8

Breakfast

Preheat oven to 400. Grease muffin pan. Mix flour, sugar, baking powder, and salt. Cut in butter until mixture resembles fine crumbs. In another bowl, beat egg, lemon peel vanilla extract, and milk until blended.

Stir egg mixture into flour mixture just until flour is moistened.

Fold blueberries into batter.

Spoon batter into muffin cups.

Bake 20-25 min.

dairy “And I don’t cook, either. Not as long as they still deliver pizza.”

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Cheesecake This makes 4 round cheesecakes.

4 round graham cracker pies 4 whipped cream cheese 1 ½ sour cream 5 Tbsp. flour 2 cups sugar 5 eggs 2 vanilla sugar

Mix all the ingredients together. Pour the batter into the pies. Make a nice design with chocolate syrup.

Bake at 350°F for 50 minutes to an hour.

Pizza 2 envelopes dry active yeast 1 ¼ cup water (105°F set aside to bubble

1 ¾ cup flour 1 ¼ cup whole wheat flour 1 tsp. sugar ½ tsp. salt ¼ cup corn oil

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Dairy

Mix all the ingredients together and let it rise for 30 minutes.

To freeze – remove 2-3 hours before. Spray the pan so the dough does not stick.

Bake at 475°F for 10-15 minutes

Penne ala Vodka ½ stick butter 1 pint heavy cream ½ jar parmesan cheese ½ jar marinara in vodka Salt and pepper

Heat until it bubbles.

Depending on how saucy you like it that is how much penne you put.

Corn Muffins 2 cups flour 2 cups corn meal 2 eggs 1 cup oil 1 tsp. baking soda 1 tsp. baking powder 1 ¾ cup sugar Pinch of salt 2 cups whole milk 1 small sour cream

Bake at 350°F for 18 minutes.

Baked Ziti Ziti Marinara sauce Cheese

Use your NOODLES!!!

Dairy

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Eggplant Parmesan 1 large eggplant 2 c. bread crumbs 2 eggs 1 c. of flour Marinara sauce Shredded cheese

Beat eggs. Peel and slice eggplant. Put on plate with paper towel to absorb moisture. Dip eggplant circles into flour then egg then bread crumbs. Fry circles then layer: eggplant, marinara, cheese, and repeat. Bake at 350o for 1 hour.

Herb Parmesan Rolls 2 cups flour 1 tbsp sugar 3 tsp baking powder 1 tsp salt 1 tsp oregano 2 tbsp grated parmesan cheese 1 egg 3/4 c milk 1/2 c oil 1/4 c chopped fresh parsley

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Dairy

Preheat oven to 400. spray 8 dairy muffin cups with cooking spray. In a large mixing bowl, mix flour, sugar, baking powder, salt, oregano, and cheese. In another bowl, combine eggs, milk, and oil. Combine with dry ingredients. Fill muffin cups 3/4 full. Bake for 20 min, until lightly browned. serve warm or at room temp.

Broccoli Mushroom Lasagna 1 8 oz box lasagna noodles 2 onions chopped 1 stick butter 1/4 c all-purpose flour 2 tsp onion soup mix 3/4 tsp garlic salt 1/4 tsp pepper 1/4 tsp dried thyme 2 ½ cups milk 6 cups broccoli florets 1 ½ cups cottage cheese 2-10 oz mushrooms (baby bella) 12 oz shredded cheeses

Cook noodles. Meanwhile, saute onions and mushrooms in butter until tender. add flour, onion soup mix, garlic salt, pepper, and thyme; stir until smooth. Gradually add milk. Bring to boil.

Cook and stir for 2 min until thickened.

Add broccoli, cook for 3-5 min. Stir in cottage cheese. Drain noodles and layer 3 noodles a third of the sauce and a third of the cheese. Repeat 2x. bake uncovered at 350 degrees FAHRENHEIT for 35 - 40 min or until bubbly and broccoli is tender.

Fettuccine Alfredo 1 lb fettuccine 1/2 stick butter melted 1 pt. heavy cream, warmed 1-3.5 oz jar grated parmesan cheese salt and pepper to taste Optional: 1/2 box chopped spinach 2 cloves garlic, crushed 4 oz mushrooms, sliced

Cook noodles according to pkg. directions. Add butter. pour in cream and parmesan cheese while stirring slowly. Add salt and pepper. you can add one or more optional ingredients.

Serve immediately.

Dairy

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Cheesy Broccoli Pockets 1-10 oz pkg frozen broccoli 1 clove garlic, minced 2 tsp olive oil 1 cup shredded mozzarella cheese 1 jar roasted red peppers, chopped 1 tsp oregano 1/2 tsp salt 1/4 tsp black pepper 1-16 oz pkg. frozen flaky dough, thawed

Preheat oven to 375. cook broccoli and drain it. Saute garlic. add broccoli and stir for 3 min. remove from heat. In med. bowl, combine broccoli mixture, cheese, peppers, oregano, salt, and pepper. Mix well. On floured surface, divide dough into 8 pieces and roll each forming 6 inch circle. Spoon broccoli mixture into each circle.

Fold dough over and press it down at the edges with fork to seal. Prick holes on top, grease baking sheets, bake at 375 for about 25 min. Serve immediately.

You may want to egg the turnovers so that it looks nice and glazed.

Royal Ice Cream Coffee 1/2 gal. dairy Gelidah 1/2 gallon Chalav 3/4 c Sukaria (aka sugar) 1 vanilla sugar 4 Tbsp coffee, diluted in 1/4 c. hot water 1 Tbsp chocolate syrup

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Dairy

Melt ice cream. Mix in milk and then combine with the rest of the ingredients.

Simple as that.

salad “The cook was a good cook, as cooks go; and as cooks go she went.”

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15

Broccoli Salad 1 lb. broccoli florets ½ cup craisins 1 purple onion, diced Toasted, slivered almonds

Dressing: 1 Tbsp. vinegar 2/3 cup mayo ¼ cup sugar

Ceasar Chicken Salad Cut chicken cutlets into strips and sprinkle with salt and paprika.

Mix mayo and mustard. Dip cutlets into mayo and mustard mixture. Coat with corn flake crumbs.

1 pkg. chicken cutlets 2 Tbsp. mayo 2 Tbsp. mustard 1 bag romaine lettuce Salt and paprika Cornflake crumbs Olive oil

Grease a 9x13 baking pan.

Place cutlets in pan in a single layer. Sprinkle with olive oil. Bake 10 minutes on each side. Cut into bite sized pieces. Place romaine lettuce into a bowl.

Dressing: 1 garlic clove, crushed 3 Tbsp. lemon juice 2 Tbsp. olive oil 1/3 cup chicken broth 2 tsp. mustard 1 tsp. steak sauce ½ tsp. black pepper

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Mix dressing and pour over lettuce. Place warm chicken on top.

Salad

Chef Salad 1 bag romaine lettuce 1 box grape tomatoes Shredded cold cuts Croutons

Combine vegetables with cold cuts. Mix dressing and pour over the salad. Place croutons on top.

Dressing: 1/3 cup red wine vinegar 1/3 cup honey 1/3 cup sugar ½ cup oil ½ cup dijon mustard Salt and black pepper to taste

Terra Chip Salad 1 bag lettuce 1 pkg. grape tomatoes Terra sticks

Dressing: ¼ cup oil ¼ cup mayo ¼ cup sugar ½ tsp. lemon juice ½ tsp. dry mustard Dash garlic powder

Salad

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Coleslaw Dressing: ¼ cup oil ¼ cup sugar ¼ cup vinegar 1 tsp. salt 1 cup mayo

1 bag bodek coleslaw

Mango Craisin Salad 4 mangos, cubed 1 box strawberries, sliced 1 bag lettuce 1/2 bag toasted almonds 3/4 container craisins 1 purple onion, chopped

Dressing: 1/2 c. oil 1/2 c. vinegar 1/2 c. sugar Pinch of salt

Guacamole 3 ripe avocados 1 medium tomato 2 scallions 3 Tbsp. lemon juice ½ tsp. salt Dash of black pepper Dash of cayenne pepper

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Dice the tomato and avocado.

Slice the scallions thin. Place these all in a bowl. Add the lemon juice and seasoning and mix well.

Salad

Pomegranate Salad 1 head romaine lettuce 4 Tbsp pomegranate seeds 1/4 red onion, thinly sliced 4 Tbsp honey glazed pecans, cut in small pieces 1 small can mandarin oranges

Citrus Dressing: 2 Tbsp oil 1/4 cup orange juice 2 Tbsp vinegar 1 Tbsp sugar 1/2 tsp salt 1/4 tsp black pepper

London Broil

Mushroom Salad

Salad: 1 bag romaine lettuce 1 lb mushrooms 1 c cherry tomatoes, halved 1/4 c candied almonds 1/2 lb london broil

Rub london broil with meat seasoning. Broil at 400 (200 for Celcius:) for 5 min on each side. Allow to sit before thinly slicing. Top with dressing.

Meat seasoning: 1/4 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 1 Tbsp soy sauce

together.

Whisk dressing ingredients Combine salad ingredients, placing london broil on top, and almonds on tp of the meat.

Top with dressing.

Dressing: 1/4 c olive oil 1 tsp soy sauce 1 tsp dijon mustard 2 tbsp red wine vinegar 1/4 tsp garlic powder 1/8 tsp pepper 1/4 tsp salt Salad

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Roasted Mushroom & Pepper Salad 2 red peppers 2 yellow or orange peppers 4 portobello mushrooms ¼ cup oil 2 Tbsp soy sauce

Cut the peppers and mushrooms into strips. Place them in a large roaster pan. Drizzle with ¼ cup olive oil and soy sauce. Bake at 400oF for 20 minutes.

Dressing: ¼ cup sugar 1/8 cup vinegar 1 Tbsp Dijon mustard 2 scallions (thinly sliced) 1 Tbsp parsley flakes

Combine the dressing ingredients and toss it together with the hot vegetables. Serve warm or chilled.

Nish Nosh Salad Dressing: 1 c mayo 1/2 c sugar 1/2 c water 2 tbsp mustard 2 tsp lemon juice Salt

Nish Nosh crackers Cherry tomatoes Craisins Glazed pecans

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Salad

soup “If people take the trouble to cook, you should take the trouble to eat.”

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Onion Soup 2 large onions sliced thin Sauté the onions and add: 4 heaping Tbsp. flour (mix till dissolves) Then add: 1 Tbsp. sugar 2 tsp. salt 2 Tbsp. onion soup mix 6 cups water

Cook for 2 hours. »» If you want you can serve with shredded cheese.

Vegi Soup 2 pkg. mixed vegetable soup mix (need to soak before use) 4 – 6 carrots cut up 4 white carrots, cut up 4 parsnips, cubed 4 celery cut up 2 onions diced 1 celery root - not cut 2 squash cut up 2 sweet potato cut up 1 whole garlic cut up Box of mushrooms cut up At the last 20 min: 1 pkg. cauliflower 1 pkg. green beans Salt or spices from the pkg

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Soup

Cook for 1 and ½ hours. Remove the celery root before eating.

Tastes better if you sauté all the vegetables for around 20 minutes before cooking.

Squash Soup 5 zucchini, unpeeled (scrubbed) 2 small potatoes 4 cloves of garlic 1 large onion 2-3 Tbsp. salt Water

Place all the ingredients into a small pot. Add water to cover.

Cook for 45 minutes until soft.

Remove 2 zucchini and slice them thinly. Blend the rest of the ingredients. Add the sliced zucchini back into the soup.

Mushroom Barley Soup 8 carrots, sliced in circles 2 large onions 16 cups of water 1 ½ cups barley 2 Tbsp. onion soup mix 2 cans mushrooms (8 oz.)

Salt and pepper

Sauté onions.

Then add all the ingredients to the pot and cook for ½ hour on a low flame.

Knaidlach 2 eggs 2 Tbsp. oil ½ cup matzoh meal ½ tsp. salt ¼ cup seltzer Dash of baking powder Sprinkle black pepper

Beat the eggs. Add the oil, matzoh meal, salt, baking powder, black pepper, and seltzer. Refrigerate for 1-2 hours. Boil a pot of water. Wet hands or use scooper to make balls. Cook for 40 minutes to an hour. Take out 1-2 at a time.

Soup

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Potato Soup 1 onion 1 garlic 2 Tbsp. oil 2 Tbsp. flour 8 cups boiling water 4-5 medium potatoes, diced 1 big carrot, sliced thinly Salt and pepper to taste

Sauté onion and garlic in oil. Add 2 Tbsp. flour.

Mix into paste. Add 8 cups boiling water. Add potato and carrot. Spice to taste with salt and pepper. Cook for at least 1 hour.

Dairy Vegi Soup 2 Tbsp. butter 2 onions, diced 4 carrots, diced 4 potatoes, diced 8 cups water Salt to taste Pepper to taste Paprika to taste ½ cup square noodles 1 cup milk

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Sauté the onions in a pot with butter. Add the carrots and potatoes to the pot. Add water, salt, pepper, and paprika to taste. Cook for 1 hour and 10 minutes. Add noodles and cook for another 20 minutes.

Remove from flame and immediately add 1 cup milk.

Soup

fish “Any cook should be able to run a country.”

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Jam on Sam 2 Tbsp. honey 2 Tbsp. apricot jam 1 tsp. soy sauce

Coat the salmon with the sauce.

Bake at 350°F for 25 minutes.

Lemon Pepper Flounder 2- 3 Tbsp. fresh lemon juice 1 Tbsp. extra virgin olive oil ¼ - ½ tsp. black pepper to taste ½ tsp. salt 2 cloves garlic, minced 4 flounder fillets Lemon wedges, optional

Combine lemon juice, oil, pepper, salt, and garlic. Spread mixture evenly over fillets. Cover and marinate ½ hour. Preheat oven to 425°F. Bake, covered, for 15 minutes. Uncover and bake another 10 minutes or until fish flakes easily. »» Serve with lemon wedges.

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Fish

Encrusted

Mustard Sauce Salmon

4 Tbsp. mustard 4 Tbsp. sugar 3 Tbsp. vinegar ½ cup oil

Bring these ingredients to boil and let it thicken. Pour some off. Dip the salmon into ½ the sauce and then into corn flake crumbs. Save the other half of the sauce. Bake at 350°F for 30 minutes. When it comes out of the oven you can pour the other half of the sauce over the salmon.

Teriyaki Salmon ¼ cup teriyaki sauce 1/3 cup honey 2 tsp. oil 1 tsp. garlic

Marinate salmon with sauce.

Bake at 350°F, uncovered, for half an hour.

Fish

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Tuna Croquettes 2 (12- ounce cans) solid white tuna 2/3 c. unsalted matzoh meal 1/4 c. mayo 4 eggs 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. dried minced onion 1/2 tsp. salt 2 T. canola oil

 Makes 8 servings Mix the tuna with matzoh meal, mayo, eggs,garlic powder, onion powder, minced onion, and salt.

Form 8 patties.

Heat the canola oil in frying pan and place the patties in. Fry for 3 - 4 min. on each side until golden brown.

Pizza Fish Flounder or tilapia Marinara sauce or pizza sauce Shredded cheese 1 pepper, diced 1 can of mushrooms Salt Black pepper

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Fish

Sprinkle fish lightly with salt and black pepper. Add sauce, diced peppers and mushrooms; cover with cheese. Bake at 425o for 35 min. or until cheese is how you like it.

chicken “There’s one thing more exasperating than a spouse who can cook and won’t, and that’s a spouse who can’t cook and will!”

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Shawarma dark chicken cutlets Shawarma spice oil

Cut the chicken into small pieces.

Mix the shawarma spice with oil.

Marinate the chicken. Soak the chicken in the sauce for 45 minutes to an hour. Fry the chicken with no oil. »» Eat with pita.

Baked Chicken Cutlets 1 ½ lbs. chicken cutlets Marinate in: 2 Tbsp. soy sauce 2 cloves garlic, crushed ¼ tsp. black pepper

Cut the chicken cutlets into 2-3 pieces. Marinate in the sauce for 20 min. Put chicken pieces into the pan over the vegetables.

Bake at 350°F for 1 hour. Serve with rice for a delicious wholesome meal.

In a 9x13 pan prepare: 1 onion sliced ½ lb. broccoli florets 1 can mushrooms

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Chicken

Sesame Chicken Chicken bottoms ½ cup mayo 3 cups bread crumbs Sauce: 2 cups ketchup 2 cups mayo ¾ cup apricot jam ¼ cup lemon juice 4 Tbsp. onion soup mix ¼ cup sesame seeds

Spread mayo on the chicken and coat with crumbs. Bake at 400°F for 2 hours. Combine the sauce and pour over the chicken. Bake for 30 more minutes.

Mini Chicken Wrapped Dogs 2 lb. chicken tenders Italian dressing 24 cocktail frankfurters Ketchup or duck sauce, for drizzling

Marinate chicken in the Italian dressing for a minimum of thirty minutes. Roll a piece of chicken around a hot dog, overlapping the ends and securing it with a toothpick. Do the same to all the rest. Line them up in a 9x13 pan and drizzle with ketchup or duck sauce. Cover tightly and bake at 350°F for 25-30 minutes or until the chicken is cooked through.

Chicken

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Spicy Flavored Chicken 2 chickens, cut into quarters 1 Tbsp. hot sauce or to taste 2 Tbsp. ketchup ¼ cup apricot jelly ¼ cup hot and spicy duck sauce ¼ cup regular duck sauce 2 Tbsp. onion soup mix 2 onions, sliced

Preheat oven to 350°F. Clean the chicken pieces and pat dry.

Arrange in a single layer in a large roasting pan. You can place the sliced onions on bottom of the pan if desired. Combine all sauce ingredients in a bowl and mix well. Gently spoon over chicken, taking care to cover each piece.

Spread with a spoon. Cover tightly with a foil. Bake for 1 ½ hours covered, and an additional ½ hour uncovered.

EZ Diet Cutlets 4 chicken breasts ½ cup light mayo Salt Pepper Garlic powder ½ cup sesame seeds Cornflake crumbs, to coat

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Chicken

Brush chicken with light mayo.

Combine corn flake crumbs, sesame seeds, and seasoning.

Dip chicken into crumb mixture and place in baking dish.

Cover with heavy-duty aluminum foil and bake at 325°F for 45 minutes.

Sweet ‘n Pungent

Chicken Dish

3 lbs. chicken cutlets Batter: 4 eggs 4 Tbsp. water 1 ½ cups flour 1 tsp. salt Sauté: 1 lg. onion 1 lg. green pepper 1 lg. can mushrooms Oil for sautéing Glaze: 1-15 oz. jar apricot jam ¾ cup ketchup 2 Tbsp. brown sugar

In a bowl combine the ingredients for the batter and mix.

Dip cutlets into mixture and fry a little on both sides.

Line 2 9x13 baking pans with cutlets.

Sauté onion, pepper, and mushrooms in skillet until soft.

Combine the ingredients for glaze and add the sautéed vegetables.

Pour over cutlets in baking pan and bake at 350°F, uncovered, for ½ an hour.

Franks ‘n Potatoes 2 onions, diced 1 pkg. franks, sliced (1/4” thick) 6 potatoes, cubed 1 small can tomato sauce Oil, for frying Salt, to taste 1 cup water

Sauté the onions in a heavy skillet, with oil for 3 minutes.

Add sliced franks and stir with onion until brown.

Add cubed potatoes with tomato sauce, water, and salt.

Cover and cook over low flame for 1 hour, stirring occasionally.

Chicken

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Roasted ‘n Garliced

Chicken & Potatoes

4 chicken bottoms 6 potatoes, peeled and sliced into quarters Marinade: ¼ cup olive oil 6 cloves garlic, minced ½ cup fresh parsley, chopped Salt and pepper to taste 4 Tbsp. water 1 heaping Tbsp. mustard 2 Tbsp. soy sauce

Place marinade ingredients into a bowl. Blend with stick blender until you have a smooth sauce. Place the potatoes into a greased baking pan. Put the chicken on top of the potatoes, and pour the marinade over everything. Ensure that the chicken and potatoes are all coated with the marinade. Refrigerate for 1 hour. Preheat oven to 425°F. Put the pan in the oven and bake covered for 1 hour. Uncover, and bake an additional fifteen minutes, Until the chicken is brown and the potatoes are soft.

Oven - Fried

Chicken Cutlets

4 chicken breast cutlets ¾ cup whole wheat bread crumbs Paprika, garlic powder, salt, and pepper to taste ¼ cup olive oil Olive oil cooking spray

Preheat oven to 350°F. Line a cookie sheet with parchment paper. Pour bread crumbs into a bowl and mix with spices.

Prepare a bowl of olive oil. Dip each cutlet first into olive oil and then into bread crumbs.

Lay the breaded chicken on the lined cookie sheet. Lightly spray chicken with the olive oil cooking spray.

Bake for exactly 20 minutes.

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Chicken

Succulent

Chicken Capons

Stuffing: 2 onions, chopped 2 stalks celery, chopped 1-8 oz. canned mushrooms 1 c. uncooked rice 2 c. water 1 1/4 tsp. salt Oil for brushing 1 tsp. garlic powder Paprika, for color Chicken: 8-10 de-boned chicken bottoms Duck sauce, enough to glaze 1 tsp. garlic powder Paprika, for color

Saute onions until golden; add celery and mushrooms. Set aside.

Cook rice with water and spices for 30-40 minutes or until done.

Combine with vegetables. Stuff the chicken (under the skin) with rice mixture, folding under the skin edges. Place in 9x13 inch pan very close together. Brush on oil and sprinkle with more garlic powder and paprika. Bake, covered, for 2 hours at 350o Uncover; pour duck sauce over chicken and bake another 20 minutes

Chicken in Crumbs Chicken Duck sauce Bread crumbs

Pour duck sauce onto chicken.

Cover fully with bread crumbs.

Bake at 350o for 2 hours.

Chicken

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Crispy Tangy Chicken 4 chicken bottoms, skinned 1/2 c. mayo 1 1/4 c. corn flake crumbs Sauce: 1/2 c. honey 1 c. duck sauce 1 T. soy sauce 1 T. mustard 1/2 c. seseme seeds

Coat chicken bottoms with mayo on both sides, then dip in corn flake crumbs. Place in 9x13 pan, cover, bake at 350o for 1 hour and 20 minutes. Mix sauce ingredients until well blended and pour over baked chicken. Continue baking, uncovered, for an additional 1/2 hour.

Hamburgers 1 lb. ground chicken 1 egg 1 onion, grated 1 raw potato, grated 1/2 fresh garlic, grated

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Mix everything and add a bit of water. Put a bit of oil into a pot and heat on medium flame. Make patties with scooper or use built in scooper; called fingers. Fry until dark one one side then turn over and put on smaller flame.

Chicken

Dinner in a Bowl - Lo Mein Oil for sautéing 1 lg onion diced 1 red pepper diced 1 orange pepper diced 1 green pepper diced 1 8- oz can mushrooms, drained 1 16-oz baby corn nuggets, drained 4 chicken cutlets, cubed 1 16-oz pkg spaghetti or Japanese noodles ¼ cup soy sauce 3 tsp salt 1 ½ tsp black pepper

Saute onion with oil. Add diced pepper. Once peppers are almost done, add mushrooms and baby corn. Then add cutlets and sauté until cooked.

Cook spaghetti in salted boiling water. Then combine spaghetti with cutlets and vegis, and add sot sauce, salt, and black pepper. Toss and cook for additional 5 min until heated through.

Chinese Chicken Nuggets Raw Chicken Cutlets (cut up into chunks) Flour Sesame seeds 5 Tbsp ketchup 1 Tbsp mustard 2 Tbsp vinegar 2 tsp oil 1 cup brown sugar

Toss chunks of raw chicken cutlets in a bag of flour to coat well; toss into 9x13 pan. Mix sesame seeds, mustard, ketchup, vinegar, oil, and brown sugar until smooth. Pour over chicken. Mix to coat. Bake 1 hour at 350 F, uncover for the last 30 minutes.

Chicken

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Salsa Schnitzel 1 lb chicken breasts sliced ½ cup matzoh meal 1 egg beaten Salt & pepper 1 tsp paprika 1 tsp garlic powder 1 tsp dried parsley leaves Pinch of cayenne pepper (optional) ¼ cup oil ½ cup mild salsa ½ cup apricot preserves

Mix the flour with the spices in one bowl. In a second bowl, season the beaten egg with salt and pepper. Dip each piece of chicken into egg then flour. Heat oil in skillet over med/high heat until it’s really hot. Fry the cutlets on each side until browned.

Next, heat the salsa and apricot preserves in small pot. Pour salsa mixture over the chicken and enjoy!

Pastrami Chicken 4 chicken bottoms 4 slices pastrami 2 Tbsp. onion soup mix 2 Tbsp. mayonnaise 2 Tbsp. ketchup 2 Tbsp. apricot jam Squirt of mustard

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Place a slice of pastrami under the skin of each chicken bottom. Mix together the rest of the ingredients and pour over the chicken . Bake on 350 for 2 hours, covered, and then an additional 30 minutes uncovered.

Chicken

meat “The only time to eat diet food is while you’re waiting for the steak to cook.”

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Meatballs 1 lb. ground beef 1 egg 1 onion grated 1 raw potato grated Sprinkle garlic powder Sauce: Medium can tomato juice 2 Tbsp. sugar 1 Tbsp. lemon juice ½ green pepper

Mix by hand. (add a little water or tomato juice to the mixture) Make round balls. Cook in the sauce for 1 hour.

Meat Lasagna 1 box lasagna Meat mixture: 2 lbs. ground beef 1 egg 1 raw potato grated Sauce: 2 onions sautéed 1 can mushrooms 2 cans tomato sauce 2 tsp. brown sugar 2 tsp. onion soup mix 4 tsp. lemon juice

40

Cook the lasagna noodles. Prepare the meat mixture like meatballs. Lay each noodle, put meat on top of it, and roll it up. Put all the roll ups into a pan and pour the sauce over it. Bake at 350°F, covered, for an hour and a half.

Meat

Brisket-in-a-Pot 2 lg. onions, diced 3 cloves garlic, minced ¼ cup lemon juice ½ cup water ¾ cup brown sugar ½ cup ketchup 2 ½ lbs. brisket Oil, for sautéing

In a large, heavy saucepan, sauté onions and garlic in oil until golden.

Sear meat over onions for 15 minutes on both sides (7 ½ minutes for each).

Mix lemon juice, water, brown sugar, and ketchup and pour over meat.

Cover pot and simmer for 3 hours.

Pepper Steak 1 lb. pepper steak 1 cup water ¼ cup onion soup mix 1 tomato, diced 1 red pepper, diced 1-8 oz. can mushrooms 1 onion, diced 1 tsp. sugar 2 Tbsp. soy sauce Oil

In a heavy skillet or frying pan, brown the pepper steak in oil.

Add the remaining ingredients; cover and cook for 2 hours.

Meat

41

Sloppy Joes 1 lb. ground meat 1 can manwich sloppy joe mix

Rather skip while in Shana Rishona.

Brown meat in oil in a deep frying pan. Add the can of manwich sloppy joe mix. Cook for around 1/2 hour on a med- low flame.

Spare Ribs ¼ cup honey ¼ cup ketchup ½ cup brown sugar 1 Tbsp vinegar 1 Tbsp Worcestershire sauce ¼ tsp white pepper 1 clove garlic, minced 1 large onion, thinly sliced

Mix all ingredients for sauce in a bowl. Place the onion slices on the bottom of a baking dish and place the meat of your choice on top. Smear sauce generously onto the surface of the meat, covering all sides. Cover very well and bake according to required time. (for spare ribs, bake for 2 hours at 350 degrees F)

Corn Beef 1 pickled corn beef

Cook pickled corn beef in water.

When water boils, spill out and fill with new water and cook for 3 hours. Slice when cool.

Sauce: 2 T. margarine 1 T. mustard 1/2 c. brown sugar 5 T. ketchup 3 T. vinegar 42

Stir sauce until it boils and pour over meat. Bake it together in a 9x13 pan for 1/2 hour.

Meat

sides “I like to cook good meals, especially when I have a lot of time.�

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Honey Mustard

Roasted Potatoes

8-10 potatoes, cut into halves or quarters ½ lg onion, finely chopped 4 T oil 2-3 T honey 2 tsp dry mustard powder or dijon mustard 1/2 tsp black pepper Kosher salt (1 ½ - 2 tsp)

Preheat oven to 375 and line cookie sheet with parchment.

Spray with non-stick spray.

Spread potatoes on sheet and sprinkle the onions on top. Stir the oil, honey, and mustard together and drizzle on top.

Sprinkle salt and pepper. bake for 50-55 min. stirring every 15 min. or so to make sure they bake evenly.

Lukshen Kugel 4 eggs ½ cup oil ½ cup orange juice 1 tsp. vanilla 1 cup sugar 2 apples shredded ½ tsp. cinnamon 1 pkg. medium lukshen Topping: ¼ cup corn flake crumbs ¼ cup sugar

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Use 3 6” round pans. Grease pans.

Boil and strain lukshen. Combine all the ingredients. Mix with lukshen and apples. Pour into the pan and add the topping. Bake at 350°F for 1 hour.

Sides

Crispy Coated

Zucchini Sticks

2 large zucchini Flour for dredging 2 eggs 1 tsp. oil 1 cup corn flake crumbs 1 tsp. garlic powder ½ tsp. seasoned salt 1 tsp. dried parsley Nonstick cooking spray

Wash the zucchini well and cut it into sticks. (get around 16 sticks) Place flour in one bowl. Whisk the eggs and oil in another bowl. Mix the corn flake crumbs and spices in a third bowl. Preheat the oven to 400°F. Line a baking sheet with parchment.

Dredge sticks in flour shaking off the excess. Dip zucchini into the egg mixture and then into the seasoned crumb mixture, being sure to cover all sides.

Lay the sticks on a baking sheet and spray with nonstick spray.

Bake for 45 minutes or until zucchini is soft and coating is crispy. Turn halfway through cooking time to obtain uniform crispiness.

Hungarian

Koposztas Teszta

{AKA Cabbage ‘n Noodles} 1 pkg. bow tie noodles 1 pkg. cabbage 1 Tbsp. sugar ¼ tsp. pepper Salt (to taste) 1/3 cup oil

Heat oil in pan; add cabbage, salt, sugar, pepper. Cook for 1 ½ hours, stirring occasionally. Add drained noodles, mix thoroughly and allow to cook for 5 to 10 minutes.

Sides

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String Bean Stash 1-2 Tbsp. oil 1 onion, diced 1 medium can mushrooms 1-2 cloves garlic 24 oz. frozen string beans 1 can cut baby corn 1-2 red peppers, sliced in small strips 3 Tbsp. pareve chicken soup powder Paprika for color (if you want you can put any spices that you like)

Preheat oven to 350°F. Heat the oil in a frying pan, over a medium- high flame. Add the onions, mushrooms, and garlic, and sauté until they are soft. Pour the frozen string beans into a 9x13 pan. Add the corn and pepper and sautéed vegetables. Add the soup powder and enough paprika to give a nice color and mix it well. Bake, uncovered, for 45 minutes. If while baking, the veggies are beginning to look dried out, cover for the remainder of the time.

Mushroom Kugel Scant ¼ cup oil 2 onions, diced 2 medium cans mushrooms 1 tsp. onion soup mix 6 Tbsp. flour 2 tsp. baking powder 4 eggs Salt and pepper to taste

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Sides

Preheat oven to 350°F. Heat the oil in a frying pan over a medium flame. Add the onions and sauté them until they are golden. Add the mushrooms and sauté a few more minutes. Remove the pan from the flame. Add the rest of the ingredients and mix well.

Pour the mixture into a 9” round pan and bake for 45 minutes.

Rainbow Honey Rice 1 red pepper, diced 1 orange pepper, diced 1 yellow pepper, diced 1 green pepper, diced 1 onion, diced 1-2 cloves crushed garlic ½ cup honey 3-4 Tbsp. soy sauce ½ -1 tsp. salt 2-3 cups cooked rice

Sauté peppers and onion in a little bit of oil until golden brown and set aside. In a small pot, boil garlic, honey, soy sauce, and salt. In a large bowl, mix vegetables, sauce, and cooked rice. Serve hot.

Popcorn Cauliflower 1 pkg. cauliflower 1 tsp. salt 2 tsp. sugar (¼ tsp. onion powder) ¼ tsp. garlic powder ½ tsp. paprika 6-8 Tbsp. olive oil

Bake at 450°F for 35 minutes.

Spaghetti 1 onion, diced 1 small can tomato sauce ½ box spaghetti

(to go with meatballs)

Sauté the onion.

Add the tomato sauce and let it simmer for 10 minutes on a low flame.

Mix into the cooked spaghetti.

Sides

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Broccoli Kugel 2 pie shells 2 bags of broccoli 4 eggs ½ cup mayo 2 ¼ Tbsp. flour 2 ¼ Tbsp. margarine 1 osem onion soup mix

Poke holes into the pie shells and bake at 350°F for 10 minutes.

Take the pie shells out of the oven.

Cook the broccoli until soft and then add all the ingredients.

Bake at 325°F for 45 minutes.

Broccoli Lukshen Kugel Noodle: 1 lb. medium egg noodles ½ cup sugar ½ cup flour 1 ½ tsp. salt ½ tsp. black pepper 2 medium onions 1/3 cup oil

Cook noodles. Sauté onions in oil, add to noodles. Add the rest of the noodle ingredients and mix well. Cook and mash the broccoli, add all broccoli ingredients. Mix well. Pour around ¾ way with noodle mixture.

Broccoli: 30 oz. broccoli ½ Tbsp. margarine ½ cup mayo ½ cup coffee whitener 1 Tbsp. onion soup mix 3 eggs, beaten Salt and pepper to taste

On top of that pour about ¼ way with broccoli mixture.

Top: 1 Tbsp. brown sugar ½ cup corn flake crumbs 48

(3 9” round pans) sprinkle the top mixture over the broccoli.

Bake at 350°F for an hour to an hour and 15 minutes.

Cantonese Fried Rice 2 ½ cups cooked rice (may be too much for just 2 people:) 4 T oil 1 med. onion, diced 2 eggs, beaten 1 T soy sauce

Cook rice in one pot. Saute the onion in a second pot. Add eggs and soy sauce. Add rice to onion mixture. Add a little black pepper. Mix very well and let it sit for two more minutes.

Oven Potato Roast 2 large potatoes 1 med. size sweet potato 1/3 cup oil 1 tsp parsley flakes 1 tsp salt 1 tsp pepper

Peel potatoes (no kidding!!). Cut long thin wedges. Brush each side with oil. Preheat oven to 350. Grease pan, scatter potato slices in a single layer, sprinkle herbs, and bake in oven for 20 min. or until golden brown, crisp, and a little puffy.

If they are black, that means you’re toast! Oh well, a burnt supper.

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Spanish Rice 1/4 cup oil 2 cups white rice, raw 1 lg onion, diced 2 cloves garlic, chopped 15 oz tomato sauce 4 cups water 2 tsp salt 1 tsp pepper 1 tsp brown sugar

Heat oil and toast rice. Add onions and pepper - mix until soft. Add the rest and stir. Cook for 15-20 min. Add more water if needed.

Vegetable Pasta 1 lb. Rotini pasta, cooked and drained 1 med. zucchini, unpeeled and cut in strips 1/2 lb button mushrooms 2 med. carrots, cut in strips 1 lg. tomato, cut in cubes 1 26 oz jar marinara sauce Less than 1/2 cup fresh basil leaves (whole) Yield: 5 servings

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Sides

In a saucepan (this is a fancy word for POT), gently bring marinara sauce to a boil, mixing it with 1/2 cup water. When the sauce is bubbling, add in all vegetables and cook 7-10 min. Remove from heat.

Add the cooked pasta and mix well until everything is coated.

Serve warm

dessert “I never learned to cook; I was a little spoiled as far as that’s concerned.”

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Chocolate Cake 2 cups flour 1 ½ cups sugar 1 tsp. baking soda 1 tsp. baking powder 6 Tbsp. cocoa ¾ cup oil 1 cup water 2 eggs 1 tsp. vanilla Glaze: 1 cup confectionery sugar 3 Tbsp. cocoa 3 Tbsp. oil 2 Tbsp. water

Combine all the cake ingredients and mix well. (Pour into a 9x13 greased pan). Bake at 350°F for 40 minutes. When the timer rings stick in a toothpick to see if it is ready. (It should not be baked for more than an hour).

Let the cake cool. Combine the glaze ingredients and spread it onto the cake.

Healthy Muffin Top Cookies 5 eggs 2 cups whole wheat flour 1 cup wheat germ 1 tsp. baking powder 1 tsp. baking soda 1 ½ cups brown sugar 1 tsp. vanilla sugar ¾ cup sugar 6 cups oatmeal ¾ cup applesauce ¾ cup oil 2 ⅓ cup apple juice 1 pkg. chocolate chips

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Dessert

Preheat oven to 350°F. With a fork, mix all the dry ingredients in a bowl. Add the applesauce, oil, and juice and mix until combined. Drop by tablespoons on a lined cookie sheet (8 cookies per pan). Bake for 16-20 minutes, until the cookies are soft with slightly crusty edges.

Cinnamon Buns Dough: 9 cups flour 1 cup sugar 1 cup oil 2 Tbsp. vanilla sugar 3 eggs pinch of salt 2 Tbsp. dry yeast 2 cups warm water Filling: 2 cups sugar ½ cup confectioner’s sugar 2 Tbsp. vanilla sugar 1 pkg. vanilla pudding 3 tsp. cinnamon Brown sugar for sprinkling Egg for brushing

Sprinkle yeast into 2 cups warm water. Allow the yeast to start dissolving. Meanwhile, place the rest of the dough ingredients in the mixer bowl. Add water and yeast. Mix together until it forms a smooth dough. Let it rise for 1 hour. Preheat oven to 350°F. Combine all the filling ingredients together besides the brown sugar. Using half the dough, roll out into a rectangular shape.

Smear oil onto the dough and sprinkle generously with brown sugar. Repeat with the second half of the dough.

Sprinkle the sugar-cinnamon mixture on top of each rectangle of dough. Roll up the dough jelly-roll style. Slice 1 inch slices and lay on a cookie sheet. Allow it to rise for 10 to 15 minutes. Brush the buns with beaten eggs and bake for 15 minutes.

Vanilla Cupcakes 4 eggs ¾ cup oil ¾ cup orange juice 1 ½ tsp. vanilla extract 2 ½ cups flour 1 ½ cups sugar 3 tsp. baking powder

Combine eggs, oil, juice, and extract. Slowly incorporate the dry ingredients until you get a smooth batter. Pour batter into a lined muffin tin. Each indentation should be ⅔ full. Bake at 350°F for 20 – 25 minutes.

Dessert

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Double Chocolate Crunch Cake: ½ lb. margarine 1 ½ cups sugar cream 1 vanilla sugar Then add: 4 eggs 1 ½ cups flour 4 Tbsp. cocoa ½ tsp. baking powder Top layer: 1 pkg. chocolate chips 3 cups rice crispies 1 ½ cups peanut butter

After creaming add all the rest of the cake ingredients, mix them, and put them into a cookie sheet.

Bake at 350°F for 20 minutes. Let it cool. Then spread a thin layer of marshmallow fluff. Top layer: Melt the package of chocolate chips and the 1 ½ cups of peanut butter. Pour the 3 cups of rice crispies onto a big foil and pour the melted mixture in and mix till completely coated. Spread over the marshmallow fluff. Cool completely. Put it into the freezer – makes cutting easier. Cut into circles with a cookie cutter.

Honey Cupcakes 2 cups sugar ¾ cup oil 8 eggs 4 cups flour 1 tsp. baking powder 1 tsp. baking soda 2 Tbsp. vanilla sugar 2 tsp. coffee – dilute with ¼ cup hot water 1 cup honey ¾ cup orange juice

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Dessert

Mix the sugar and oil. Add eggs 1 at a time until foamy. Add the rest of the ingredients. Bake at 350°F for 30 minutes. (Makes 45 cupcakes)

Granola Bars 4 cups rolled oats 1 ½ cups chocolate chips/raisins 1 cup brown sugar ½ cup oil ½ cup corn syrup 1 tsp. salt 1 tsp. vanilla sugar

Preheat oven to 450°F. Mix all the ingredients together with mixer, or by hand. Press into a cookie sheet. Bake for 11 minutes. When warm cut into bars.

Variation: For chewy bars make 1 ½ times the recipe, press into a 9x13 inch pan and bake for 14 minutes.

Strawberry Sorbet 3 containers strawberries 3 oranges – freshly squeezed 3 lemons – freshly squeezed 2 cups sugar

Blend, freeze, blend again, and freeze again.

Honey Cookies 6 ¾ cups flour 2 cups sugar 1 tsp. cinnamon 1 tsp. baking powder 1 tsp. baking soda 1 cup oil 8 Tbsp. honey 6 eggs

Bake at 350°F for 10 – 12 minutes. Bag while hot to keep soft.

Dessert

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Peanut Chews 1 cup karo syrup 1 cup sugar 1 cup peanut butter 5 cups rice crispies

Mix the karo syrup , sugar, and peanut butter over the flame.

Stir until it boils. Remove from the flame and mix well with the rice crispies.

Soft Bite Cookies 2 eggs ¾ cup sugar ¾ cup brown sugar ¾ cup oil 1 Tbsp. vanilla sugar 2 ½ cups flour ¾ tsp. baking powder ¾ tsp. baking soda ⅛ tsp. salt 1 ½ cups chocolate chips

Preheat oven to 350°F. Mix eggs and sugar, add oil and vanilla sugar. Add the remainder of the ingredients and mix well. Fold in the chocolate chips. Form dough into balls and place on a cookie sheet. Bake for 6-8 minutes.

Carrot Muffin 2 cups flour 2 cups sugar 1 tsp. salt 2 Tbsp. baking powder 2 tsp. vanilla sugar 1 tsp. cinnamon 2 baby jars – butternut squash 1 baby jar carrots 4 eggs 56

Dessert

1 cup oil Bake at 350°F for 25 – 30 minutes.

Wrap - an - Apple 2 cortland apple, peeled, cored, and cut in half lengthwise 4 large pieces of puff pastry dough, slightly defrosted 1 tsp. cinnamon mixed with ½ cup sugar

Roll each piece of apple in the cinnamon-sugar mixture and place on a piece of dough with the round side down. Fold the dough over the apple, and place in a pan with the flat side down. Bake at 350°F for 45 minutes and sprinkle with confectioner’s sugar.

Chocolate

Peanut Butter Cookies

½ cup oil ½ cup sugar ½ cup brown sugar 1 Tbsp. cocoa 2 eggs 1 Tbsp. vanilla sugar 1 ½ cups flour ½ tsp. baking soda ½ cup peanut butter ¼ cup confectioner’s sugar

In the bowl of an electric mixer, combine the first eight ingredients and mix until smooth. In a separate bowl, mix the chocolate chips, peanut butter, and confectioner’s sugar. Cover and refrigerate both bowls for ½ an hour. Meanwhile, preheat the oven to 350°F and line 2 cookie sheets with parchment paper. When ready, spoon peanut butter mixture into chocolate cookie dough, swirling gently. The peanut butter should not dissolve into the chocolate mixture – the mixture should have a marbleized effect. Roll dough into small balls and place on the lined cookie sheets, at least 2-3 inches apart. Bake for 10 minutes, then move to wire racks to cool.

Cookies may seem under done but they will harden as they cool.

Dessert

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Apple Pinwheel Grate the apples and mix with remaining filling ingredients in a 2 quart pot. Cook for 20 minutes over a low flame, stirring occasionally. Let apple mixture cool. Lay out squares of puff pastry dough on a parchment paper lined cookie sheet. Make a 1 ½” slit at each corner, from the edge toward the center. Place a tsp. of filling in the center of each square. Bring the right side of each top corner and the left side of each bottom corner to the center.

Then bring the bottom side of each right corner and the top side of each left corner to the center, pinching together all four corners at the center. Brush with beaten egg.

Bake at 350°F for 25 minutes, until golden. Let cool. Sprinkle with confectioner’s sugar.

1 pkg. 3”x3” square puff pastry dough Filling: 2 Cortland apples 1 Tbsp. vanilla sugar 1 Tbsp. lemon juice 2 Tbsp. corn starch ½ cup sugar Beaten egg Confectioner’s sugar, for sprinkling

Cream Cheese Frosting 2 sticks margarine 2 lbs. confectioner’s sugar 8 oz. pareve cream cheese ½ Tbsp. vanilla sugar ¼ cup soy milk

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Dessert

Beat the cream cheese, margarine, and vanilla until smooth.

Add sugars and pareve milk.

Refrigerate. When the muffins cool, top with icing.

Strawberry Shortcake Cake: 7 eggs, separated – snow first with ½ sugar ¼ tsp. baking powder ¼ cup oil 1 tsp. pure vanilla extract ¼ cup orange juice 1 cup flour ¾ cup sugar Cream: 1 carton whipped cream – whipped 1 ½ cup frozen strawberries Confectioner’s sugar

Bake at 350°F for 1 hour.

Blend the strawberries with confectioner’s sugar – enough to sweeten.

Mix with the whipped cream.

If it is to liquidy – add more confectioner’s sugar.

Napoleon 1 pkg. Yitzy’s flaky dough squares (large) 1 dessert whip 1 instant vanilla pudding Confectioner’s sugar

In a mixer, beat dessert whip until stiff. Add instant vanilla pudding. Cut pastry squares into 4. Bake on cookie sheet until done. Slice each square in half horizontally sandwich style. Fill the squares with topping mixture and sandwich them. Prepare glaze by mixing confectioner’s sugar with hot water, drizzle on squares with a fork.

Dessert

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Swiss Mocha Muffins Muffin: 4 eggs 2 cups sugar 1 cup oil 1 tsp. vanilla extract 1 cup orange juice 1 Tbsp. baking powder 3 cups flour

Beat eggs and sugar.

Add oil, vanilla, orange juice, baking powder, and flour.

Mix to combine.

In a separate bowl, combine the coffee swirl ingredients together.

Coffee swirl: 2 Tbsp. sugar ½ cup brown sugar 2 tsp. coffee dissolved in 2 Tbsp. hot water 2 Tbsp. cake batter Streusel: 1 stick margarine 1 cup flour ½ cup sugar

In a third bowl, combine streusel ingredients until mixture turns to crumbs.

Preheat oven to 350°F. Pour the batter into muffin tins.

Marbleize a bit of the coffee swirl into each muffin and top with some streusel.

Bake for 20 minutes, then remove from the oven and let them cool.

Glaze: ½ cup confectioner’s sugar 1 Tbsp. oil ½ tsp. coffee dissolved in 2 tsp. boiling water

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BTW Recipe looks scary.....

Dessert

Mix together glaze ingredients.

When the muffins are cool, drizzle with glaze.

Shabbos “Try to cook so that it will surprise a little, agreeably and astonish slightly, without shocking.�

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Challah 6 cups water 5 lbs. flour (may need 2-3 cups more) 1 ½ cups sugar ¾ cup oil 4 oz. yeast 3 eggs 6 tsp. salt

Water, yeast, and ½ the sugar – let them bubble.

Mix all the ingredients together except salt.

Add salt towards the end.

Let rise for one hour.

Punch and let it rise for another hour.

Shape and let it rise for 20 more minutes.

Smear with beaten egg.

Bake at 350°F until brown.

Tomato Dip 6 tomatoes ¾ Tbsp. oil 2 tsp. vinegar 1 tsp. salt ½ tsp. crushed red pepper ¼ tsp. paprika 6 large cloves garlic

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Shabbos

Blend everything together.

Matbucha Dip 1 Tbsp. olive oil 1 onion, diced 3 cloves garlic, diced 1 red pepper, diced 1 green pepper, diced 1 28 oz. can diced tomatoes ½ tsp. salt ¼ tsp. black pepper 1 5.5 oz. can tomato paste 2 ½ Tbsp. sugar

Sauté onion and garlic until translucent. Add diced peppers and sauté until soft.

Add diced tomatoes and tomato paste, salt, and pepper, and partially cover.

Simmer for 45 minutes, add sugar and mix in. Serve warm or chilled. *can stay in the refrigerator for up to 10 days

Frozen Gefilte Fish Frozen gefilte fish Medium onion 1 celery 1/8 cup sugar Sprinkle of black pepper

Cook up ½ a pot of water. Add fish, onion, and celery. Add the sugar and black pepper. Cook for 1 hour. Put in 1 carrot and cook for an additional ½ hour.

Total of 1 and ½ hours.

Even though we may not like gefilte fish, we gather all the courage we have because we are true yiddishe mamas and we make it for our husbands.

Shabbos

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Chicken Soup 3 bottoms or 1 pkg. chicken necks or 3 turkey necks 1 bunch parsley leaves (checked) 2 white carrots 3 carrots 4 celery 1 onion 1 sweet potato

Peel and wash all vegetables.

Put vegetables and chicken into soup bags.

Fill the pot with water to cover.

When it starts to boil skim off all dirt with a spoon.

Cook for a few hours on low flame.

1 squash 1 celery root Vegetable bags (Leiber’s sack n’ boil) ½ tsp. salt

Strain with strainer after it cools.

Honey Garlic Chicken ½ cup honey ¼ cup soy sauce 4 Tbsp. brown sugar ¼ cup ketchup 2 cloves garlic ¼ tsp. paprika 1/8 tsp. black pepper

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Remove skin from the chicken. Place in a pan. Sprinkle the paprika and black pepper.

Bake on 350°F for 30 minutes, uncovered. Add sauce. Bake for another hour and ½ uncovered.

Shabbos

Potato Kugel 4 Potatoes 1/3 cup oil 2 eggs Tad black pepper 1 tsp. salt 1 small onion

Beat eggs. Add black pepper and salt. Grate the potatoes and the onion. Combine the two and put it into a 9” round pan. Bake at 350° for 2 hours.

Cholent 1/2 pkg cholent mix (if no barley, soak overnight) 1 sm onion, diced 2 cloves garlic Cholent meat/ flankin White pepper, dash Paprika Sm. handful of salt Leave the rest for your husband.

Some suggestions may be: Franks, eggs, coca cola (!)

Use your BEANS! Ok I’ll be nice: Saute garlic and onion a little.

Brown cholent meat 10 minutes on each side - low flame.

Put in water and beans. Cook 2 hrs. before Shabbos on low flame.

Shabbos

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Questionare for the new COOK

1) 2) 3) 4) 5) 6) 7)

Name of Amateur wife & cook______________________ Name of 1st food taster / husband_____________________ Date of marriage__________________ Date of our 1st meal that I cooked________________________ First supper I made was________________________________ It came out (adj.)________________________________ My husband’s reaction after tasting it was____________________ _______________________________________________________________________ 8) The date I burnt my 1st meal was__________________ 9) I use this cookbook A) Always B) Once a day C) Once a week D) Never - the recipes are too hard to follow

10) The reason I need this cookbook so badly is_______________ _____________________________________________________________________ 11) The food I really want to make but need lots of time for is____________________________________________________________________

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12) The first time I went out to eat with my hubby was not because I was too tired to cook C”V, but it was because ______________________________________________________________________ ______________________________________________________________________ 13) My favorite recipe from this book is__________________________ 14) My hubby’s favorite is___________________________________________ 15) When I mix a mixture, I sprinkle in some (not a food): love, _______________________________________________________________

BEFORE

AFTER

wife’s food came along

wife’s food came along

Place photo here

Place photo here

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S ’ T I !

E R E H