Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 27

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

ALMOND FUDGE BROWNIES 03

ANGEL DELIGHT 03

BARBECUE SAUCE 04

BEEF AND ONION TURNOVERS 04

BUBBY MAIZES CAKE 04

CHAMPAGNE FETA RISOTTO 05

CHOCOLATE BERRY NUT TART 05

CHOCOLATE PRUNE TORTE 06

CILANTRO PASTA WITH LOBSTER AND SHRIMP 06

CONFITE DE SUERO DE MANTEQUILLA 07

CREPES WITH ASPARAGUS FILLING 07

DIVERSITIES OF HAROSET SEAL AT PASSOVER 08

DULCE DE PASCUAS 09

FROSTY STRAWBERRY POPS 10

HAZEL NUT ALMOND CAKE WITH RASPBERRY 10

HONEY COOKED CABBAGE 11

HOT AND LIGHT POTATO SALAD 11

JIFFY COOKIES 11

K ARTICHOKES ITALIAN 12

K BEAN SALAD 12

K BEETS IN ORANGE SAUCE 12

K BLACK BEANS 13

K BRISKET 13

K CHALLAH 14

K CHICKEN GUMBO SOUP 15

K CHICKEN IN PICANTE SAUCE 15

K CROCK POT SOUP 16

K CRUSTLESS INCREDIBLE CHEESECAKE 16

K EGG AND ONION MATZOH BREI 16

K HAROSET 17

K ROASTED FRUITS IN CIDER 20

KOSHER BRUNSWICK STEW 20

LEMONGRASS CILANTRO AND ONION STUFG 23

MATZO CARMEL CRUNCH 23

MEXICAN APPLE PIE 24

MW RICE COOKER DIRECTIONS 24

OH BABY CINNAMON GRANOLA BREAD MIX 25

ONION RAITA 26

PAN ROASTED COD WITH SPRING VEGGIES 26

PASSOVER CHOCOLATE MACAROONS 27

PEANUT BUTTER KRISPIES 27

PEPPERED SALMON ROULADE WITH 27

PINEAPPLE CHEESE CRUMB CAKE 28

PUMPKIN FUDGE 30

PUMPKIN PIE BY SARAH BLANCHE EARNEST 21

RST LEG LAMB W CHOKES AND ROOT VEGGIES 30

SALSA 31

SCOTCHEROOS 32

SEDER INFORMATION 32

SMASHED TATERS 39

SPICED FRIED ONIONS WITH RICE 39

STRAWBERRY ALMOND CREAM NAPOLEONS 39

STRAWBERRY CHEESECAKE IN A GLASS 40

STRAWBERRY CHOCOLATE MOUSSE CAKE 41

STRAWBERRY ORANGE CUPS 41

SWEET AND SOUR MEATBALLS 42

TSUNIS GOLDEN CHICKEN SOUP 21

VEGETABLE RICE 22

WHITE BREAD USING RICE FLOUR 42

YEMENITE HAROSET 43

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ALMOND-FUDGE BROWNIES

Candy-coated semisweet chocolate pieces that bake on top of the brownies spare you the need for frosting.

Nonstick spray coating

1/2 cup all-purpose flour

1/2 cup ground almonds

1/2 teaspoon baking powder

1/2 cup butter

2-1/2 ounces unsweetened chocolate, cut up

1 cup sugar

2 slightly beaten eggs

1 slightly beaten egg yolk

1 teaspoon vanilla

1/2 cup candy-coated semisweet chocolate pieces

Spray only the bottom of a 2-quart square baking dish with nonstick coating. Combine flour, almonds, and baking powder; set aside. In a medium saucepan heat and stir butter and unsweetened chocolate over medium heat until melted. Stir in sugar,

beaten whole eggs, beaten egg yolk, and vanilla. Beat by hand until just combined. Stir into flour mixture. Spread mixture into prepared baking dish. Sprinkle with candy-coated

pieces. Bake in a 350 degree F. oven for 30 minutes. Cool in pan on a wire rack. Cut into squares. Servings: 16

ANGEL DELIGHT

1/2 cup ice water

2 envelopes unflavored gelatin

4 eggs

2 cups milk

1 cup sugar

2 small cans crushed pineapple, drained well

1 basket strawberries, diced

2 cups whipping cream

1/2 cup chopped walnuts

2 angel food cakes, homemade or purchased

Whipped cream or strawberries, for garnish (optional)

Put ice water in small bowl. Sprinkle with gelatin and let sit at least 10 minutes. Separate eggs, placing whites in large mixing bowl and yolks in top part of double boiler. Beat yolks well. Add milk and sugar and place over bottom part of double boiler filled with simmering water. Cook, stirring slowly and constantly till back of spoon is well-coated with mixture. Take off heat and add gelatin, mixing till gelatin melts. Let cool completely. Fold pineapple and strawberries into custard. Whip cream till stiff and fold into mixture. Whip egg whites stiff and fold in. Fold in walnuts. Line bottom of tube pan with ring of waxed paper, cut to fit snugly. Oil sides of pan with vegetable oil. With fingers, rip cakes into small pieces, 1 1/2 to 2 inches in diameter. Starting with custard mixture, alternate layers of custard and cake bits, finishing with custard. Always add custard over cake, covering surface of each layer as completely as you can. Cover cake with plastic wrap and refrigerate overnight.

To serve, run thin knife around edge of pan, top to bottom. Turn out onto plate. If desired, cover cake with thin layer of whipped cream, or with strawberries, or both.

BARBECUE SAUCE

1 C. Honey

1/2 cup ketchup

1/2 cup steak sauce [like Heinz 57]

1 medium chopped onion

In a blender, mix the above; add onion. Baste the grilling meat as needed.

BEEF AND ONION TURNOVERS

12 ounces best stewing steak, chuck or blade, cubed

1 cup diced peeled potato

1 medium onion, chopped fine

Salt and black pepper

3 cups all-purpose flour, sifted

6 tablespoons butter or margarine

Cold water to mix

Preheat oven to 425 degrees. Lightly oil a baking sheet. Cut beef into 1/4-inch dice, then mix it with vegetables and season well with salt and pepper. Mix flour with a good pinch of salt, then cut in butter until mixture resembles fine bread crumbs. Add just enough cold water to bind dough, then divide into 4 pieces. On a lightly floured board, roll out each piece into an 8-inch circle -- use a plate to cut around.

Divide filling among pastry circles, then dampen edges and bring them together over filling. Seal them, then flute edges decoratively with your fingers. Place on an oiled baking sheet. Bake turnovers for 15 minutes, then reduce temperature to 325 degrees for 1 hour more. Serve hot or cold.

BUBBY MAIZES CAKE

12 Eggs

3 Cups Sugar

Half teaspoon salt

4 Cups Flour

1 Cup Orange Juice

1 Cup Oil

3 teaspoons Vanilla extract

4 teaspoons Baking Powder

Mix Eggs, Sugar and salt very well (preferably with a beater) Once this mixture is fluffy add the Flour, Orange Juice, Oil, Vanilla and Baking Powder. Mix very well. Bake in 2 Large 9 X 13 cake dishes or 2 large round cake tins. You can also make cup cakes from this mixture. This cake is a never flop, popular cake. You can even add some cocoa to half the mixture.

CHAMPAGNE FETA RISOTTO

1/3 cup water

1/2 teaspoon dried basil

2 (16-ounce) cans fat-free, less-sodium chicken broth

1 tablespoon olive oil

1 cup chopped onion

1 cup Arborio rice or other short-grain rice

1/2 cup Champagne or white wine

2/3 cup (about 2 1/2 ounces) crumbled feta cheese

1/4 cup (1 ounce) grated fresh Parmesan cheese

Bring the first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat oil in a large saucepan over medium-high heat. Add onion, and saute 3 minutes. Add rice; saute 2 minutes. Stir in Champagne; cook 1 minute or until the liquid is absorbed. Stir in 1 cup broth mixture; cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before the next (about 25 minutes total). Stir in feta. Sprinkle each serving with Parmesan cheese. Yield: 4 servings (serving size: 1 cup risotto and 1 tablespoon Parmesan).

CHOCOLATE BERRY NUT TART

1 1/4 Cup ground walnuts

1/c ground pecans

3 tbsp butter or margarine, melted

1/3 cup sugar

semi-sweet chocolate

strawberries or raspberries

Make a crust using the nuts, margarine and sugar (amounts are approximate--you may need to add a little more of one ingredient or another, depending upon how sweet you want the shell, how large your pan is, etc). Press into a pie, tart or quiche pan. Bake at 350 degrees for 12 to 15 minutes, or until lightly browned. Cool. Melt chocolate. Brush on bottom and sides of cooled tart crust. Arrange berries decoratively on crust before chocolate hardens. Drizzle melted chocolate over berries.

CHOCOLATE PRUNE TORTE

6 large egg whites at room temperature

1/2 cup plus 1 tablespoon sugar

1 1/2 cups toasted walnuts, chopped

1 1/4 cups pitted prunes, chopped (9 ounces)

9 ounces bittersweet chocolate, ground fine in a food processor

Line the bottom of a greased 10" spring form pan with wax paper. Grease the paper and sprinkle the pan with cake meal, shaking out the excess. In a large bowl with an electric mixer beat the whites with a pinch of salt until they hold soft peaks. Add the sugar, a little at a time, beating until the whites until they hold stiff glossy peaks.

Fold in the walnuts and the prunes. Add the chocolate, and fold it into the mixture gently but thoroughly. Turn the mixture into the pan, smoothing the top evenly, and bake for 45 minutes. Let the torte cool in the pan on a rack. Run a thin knife around the edge of the pan and remove the side. Invert the torte onto a cake plate, discarding the wax paper. Chill the torte, covered, for 1 hour. The torte may be made 2 days in advance and kept covered and chilled.

CILANTRO PASTA WITH LOBSTER AND SHRIMP IN BALSAMIC CREAM

For black bean corn salsa:

1 cup cooked black beans

2 ears cooked white corn kernels

1/2 cup rice wine vinegar

1 tablespoon chopped cilantro

2 tablespoons sugar

1/8 teaspoon salt (more to taste)

For pasta:

12 ounces cilantro pasta or linguine, fresh or store-bought

For balsamic cream:

4 cups heavy whipping cream

1/2 cup balsamic vinegar

1/4 cup grated Romano cheese

For seafood:

1-2 tablespoons olive oil

4-6 jumbo shrimp

4-6 lobster medallions (cut from the tail)

Make black bean corn salsa: In large non-reactive mixing bowl, combine black beans, white corn kernels, rice wine vinegar, cilantro, sugar and salt. Cover, refrigerate and let marinate up to 2 days.

Make pasta: Place pasta in boiling water and cook al dente. Drain and set aside. Pour cream into large saucepan over medium heat and bring to boil. Reduce heat and simmer cream to reduce by half. Add balsamic vinegar and Romano cheese and stir until well combined. Set aside. For seafood: Place olive oil in saute pan over medium heat. Add shrimp and lobster and cook 1-2 minutes or until firm in texture. In large mixing bowl, combine salsa and pasta and toss together. Set aside. Divide pasta between 2 serving plates. Add lobster and shrimp and ladle balsamic cream around the seafood.

CONFITE DE SUERO DE MANTEQUILLA

(buttermilk confection)

2 cups granulated sugar

1 cup dark brown sugar, firmly packed

1 cup buttermilk

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

1/4 cup ( 1/2 stick) butter

1 teaspoon vanilla extract

3 cups pecans

Place sugars, buttermilk, cinnamon, baking soda and butter in a heavy-bottomed pot over medium-high heat. Bring to a boil, stirring frequently. Cook until mixture reaches the soft ball stage (about 235 degrees on a candy thermometer; when a bit of the mixture dropped into a glass of cold water forms a ball that flattens when removed from the water). Remove from heat. Add vanilla. With a wooden spoon, beat mixture until thick and creamy. Stir in pecans. Drop by tablespoonful onto waxed paper. Cool.

CRESPELLE (CREPES) WITH ASPARAGUS

For the crespelle:

1 cup all-purpose flour

1 cup whole milk

1/2 cup water

4 eggs

1/4 cup butter, melted and warm

1 tablespoon butter, for the crespelle pan

For the asparagus filling:

1 1/2 cups ricotta cheese

3 ounces mozzarella cheese, finely diced or grated

Salt and pepper to taste

12 spears asparagus, tipped, peeled, blanched and cut diagonally into 1/4-inch pieces

2 tablespoons butter, melted

1/2 cup Parmigiano Reggiano cheese, freshly grated

To make crespelle: Combine flour, milk, water, eggs and 1/4 cup melted butter, whisking liquid into dry ingredients till smooth batter forms. Strain to remove lumps. Cover batter and let rest for 30 minutes before using.

To cook, heat non-stick 8-10 inch crepe pan or sloped-sided skillet over medium to medium-low heat. Melt 1 tablespoon butter in pan and with paper towel wipe butter all over pan surface, removing excess butter in process. Stir batter with ladle, lift pan off heat and pour in batter while rotating pan to coat bottom evenly with batter. Return pan to heat and heat until surface of batter is dry and edges of crespelle turn golden and curl freely from sides of pan. With edge of spatula, gently lift crespelle, flipping it over on its other side for only a few seconds. Lift crespelle out of pan with spatula or with your fingertips. Stack crespelle gently on plate. If made ahead, cover with plastic wrap. It's best not to refrigerate them.

To make asparagus filling: Preheat oven to 350 degrees. Blend ricotta, mozzarella and salt and pepper. Fold in asparagus. Place a crespelle on a board and smooth about 2 heaping tablespoons filling on half the crespelle, keeping filling 1/2 inch from edge. Fold other half of crespelle over filling and fold gently in half again. Repeat with remaining crespelle.

Choose a glass baking dish just large enough to hold all of the crespelle in a single layer. Brush bottom and sides of dish with butter. Place folded crespelle in pan, overlapping them slightly, open end over small closed end. Brush tops of crespelle with butter and cover dish tightly with foil. Place in oven for 15 minutes. Remove from oven and sprinkle with grated Parmigiano Reggiano cheese. Serve 2 per plate as an appetizer

Variation: Make a thin cheese sauce (which may be flavored with a bit of asparagus puree) to spoon over the crespelle before sprinkling with Parmigiano over.

DIVERSITIES OF HAROSET SEAL BONDS AT PASSOVER

BY SUSAN WOLFE

Special to the Mercury News

FOOD tells the signature story of the Jewish people at the annual Passover seder, celebrated tonight in Jewish homes everywhere. The oddly delectable fruit-and-nut paste called haroset has become a popular side dish, reflecting the rich and variable cuisines and cultures of the Diaspora.

Traditionally -- at least among European-descended Jews in the United States -- the symbolic haroset blends apples, nuts, cinnamon and sweet red wine into a paste that looks like mortar, evoking the mortar that the Hebrew slaves of the Bible used to cement bricks together. Its sweet taste offsets the bitterness of the horseradish root, eaten at Passover as a reminder of the harsh treatment the Hebrews endured in Egypt. The red wine in the haroset and drunk at the table recalls the Red Sea, which parted to allow the Hebrews to pass to freedom.

Lately, a proliferation of haroset recipes, reflecting cultures far and near, has made the rounds. While Ashkenazic, or European, haroset is fairly universal, differing in texture, but not much in flavor, ingredients in the Sephardic, or Spanish and Mediterranean, versions reflect the cook's country, and sometimes even city of origin.

This year, an e-mail titled ``Haroset x 12'' circulated with long lists of recipients, offering a dozen recipes for the traditional Passover side dish. In addition to a basic recipe, it included Yemenite haroset, Venetian haroset, dessert haroset from Israel and California haroset, with one highly unusual ingredient.

Why the sudden interest in this particular Passover food? One can only speculate. Perhaps the multi-cultural nature of our communities and a general appreciation for diversity have led to trying new and different ethnic recipes. Perhaps as more people move and migrate from one community to another, and make seder with friends living nearby but hailing from afar, different family recipes are tasted, toasted, sometimes altered and transmitted.

Joan Nathan, author of ``The Jewish Holiday Kitchen,'' offers this explanation for how regional recipes build on one another, reflecting available ingredients and personal tastes: ``On the Island of Rhodes, for example, dates, walnuts, ginger and sweet wine are used to make haroset. The Greek city of Salonika adds raisins to this recipe. Turkish Jews, not far away, include an orange. Egyptians eat dates, nuts, raisins and sugar, without the ginger and wine. Yemenites use chopped dates and figs, coriander and chili pepper. An interesting haroset from Venice has chestnut paste and apricots, while one from Surinam calls for seven fruits, including coconut. Each Israeli uses the Diaspora haroset recipe of his ancestors or an Israeli version that might include pignolia nuts, peanuts, bananas, apples, dates, sesame seeds, matzo meal and red wine.''

Just what qualifies a haroset recipe for the category of California cuisine? What else but the emblematic avocado.

DULCE DE PASCUAS

EASTER FUDGE

2 1/2 cups white chocolate chips

1 14-ounce can sweetened condensed milk

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup chopped macadamia nuts

1/2 cup shredded coconut

Prepared colored icings

In a saucepan over medium-high heat, combine white chocolate chips, sweetened condensed milk and salt. Cook, stirring, until chips melt. Remove from heat. Beat in vanilla extract. Stir in nuts and coconut. Allow mixture to cool, and then pour into 8-inch square pan lined with buttered foil. Cover and refrigerate for at least 2 hours, or until firm. Using a buttered cookie cutter, knife or rim of a glass, cut into desired shapes. Decorate with colored icings.

FROSTY STRAWBERRY POPS

1 pint basket California strawberries, stemmed

1 can (5 ounces) evaporated milk

3 tablespoons frozen orange, cranberry or pineapple juice concentrate

3 tablespoons light corn syrup

In blender container, blend all ingredients about 1 minute until smooth. Pour into eight 3-ounce, wax-coated paper cups. Place in shallow pan and insert a wooden craft stick or plastic spoon into the center of each. Freeze until firm, about 4 hours.

After pops are frozen, they can be transferred to a reclosable plastic bag for freezer storage. To release pops from cups, dip briefly into hot water up to rim of cup. Makes 8 servings. Note: Cups can be found in the paper goods or soap section of most supermarkets. Wooden craft sticks are available in hobby shops and variety stores.

HAZEL NUT ALMOND CAKE WITH RASPBERRY COULIS

1 cup hazel nuts

2/3 cup whole unblanched almonds

1/4 cup matzo meal

1 cup superfine sugar

4 large eggs, separated

1 1/2 tspn. grated lemon rind

Sauce

6 cups fresh raspberry or 2 12 oz packages, frozen unsweetened raspberries

3/4 cup sugar

Preheat oven to 350 degrees. Toast hazel nuts in baking dish for 8 minutes. Rub with paper towels to remove skins and cool completely. Grease 9 inch springform pan with margarine and coat with matzo meal. Grind hazel nuts, almonds and matzo meal and 1/4 cup sugar. Beat egg yolks with 1/2 cup sugar at high on electric mixer. Beat in lemon rids until blended and light and fluffy. Set aside.

Beat egg whites with 1/2 cup superfine sugar and pinch of salt in electric mixer on high until stiff peaks form. Approx. 2 min. Alternatively fold egg whites and nut mixture into yolk mixture in three batches. transfer to baking dish and bake for 35 minutes. When cool enough to handle loosen from pan and turn out onto cooling rack.

Sauce

Puree frozen/fresh berries and sugar in food processor. Heat until smooth throughout and strain through fine sieve. Garnish cake with fresh raspberries and drizzle with coulis.

HONEY COOKED CABBAGE

 

3 Tbs. Vegetable Oil

1 Onion, thinly sliced

1 clove Garlic, minced

1 medium head Red Cabbage, shredded

2 medium Granny Smith Apples, quartered, cored, and thinly sliced

2 Tbs. White Wine Vinegar

3 Tbs. Honey

2 Tbs. fresh Dill weed, chopped

Salt and Black Pepper to taste

Warm the vegetable oil in a large skillet over moderate heat. Add the onion slices and sautÚ until soft, about 4 minutes. Add the minced garlic, then sautÚ the mixture for about another minute more.

Stir in the shredded red cabbage; cover and sautÚ about 5 minutes, or until cabbage is wilted. Add the apples, vinegar, honey, and dill weed. Stir well and continue to cook until apples are tender, about 8 to 12 minutes. Season with a bit of salt and pepper to taste, before serving warm.

HOT AND LIGHT POTATO SALAD

4 cups red potato -- thinly sliced, unpeeled

1 tablespoon margarine -- reduced calorie

1 cup chopped onion

1/2 cup lowfat mayonnaise

1/3 cup apple cider vinegar

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon chopped fresh parsley

Cook potatoes in boiling water to cover 8 to 10 minutes or until tender (do not overcook). Drain and set aside. Melt margarine in a heavy nonstick skillet over medium heat; add onion, and cook, stirring occasionally, 2 to 3 minutes. Combine mayonnaise and next 4 ingredients; stir into onion mixture. Add potatoes; cook, stirring constantly, 2 minutes or until thoroughly heated. Sprinkle with parsley. Yield: 6 servings.

JIFFY COOKIES

4 eggs

1/2 Cup Peanut Oil

1 Cup Sugar

1 1/2 Cups Cake Meal

Pinch of Salt

1 tsp. Lemon Juice

Mix all ingredients together and let stand 10 minutes. Drop from spoon onto greased cookie sheet. Sprinkle with sugar and cinnamon combined. Decorate with white raisins, maraschino cherries, nuts or leave plain. Bake at 350 for 10 minutes.

KOSHER ARTICHOKES ITALIAN-STYLE

This piquant vegetable recipe is said to have originated in the ghettos of Rome. It's a prime example of Jewish ingenuity in creating kosher dishes with local ingredients. Serve hot as an appetizer or side dish.

2 tablespoons olive oil

2 (14-ounce) cans artichoke hearts, drained and patted dry

3 garlic cloves, minced

3 tablespoons fresh lemon juice

2 tablespoons grated Parmesan cheese

In a medium skillet, heat olive oil over high heat. Add artichokes and

cook 2 minutes to heat through. Reduce heat to low. Stir in garlic and lemon juice. Cook 5 minutes longer. Remove from heat and add Parmesan cheese. Stir gently to mix. Transfer to an oiled broiling pan. Finish off under preheated broiler to

brown at edges, 2 minutes. Note: This can be made parve by omitting the cheese and seasoning with salt and pepper to taste.

K BEAN SALAD

1 cup chick peas

1 cup cubed seedless cucumber or Kirby

2 cups cubed (1/2") tomatoes

1 cup cubed (1/2") yellow sweet onion

2 tbsp red wine vinegar

1 tbsp olive oil

2 tbsp finely chopped basil or mint

1 tbsp finely chopped parsley

Salt and pepper to taste

Toss all above ingredients in large bowl, chill and serve.

K BEETS IN ORANGE SAUCE

(a nice sweet alternative to Tsimmes, very pretty on a table)

3 cans of beets, peeled and sliced

1/3 c. sugar

1 tbs cornstarch

1/2 tsp salt

1/4 c. beet juice

1/2 c. orange juice

1 tsp grated orange rind

1 tsp margarine

Combine sugar, cornstarch and salt in a sauce pan with the beet juice, cook over medium heat stirring constantly until thick. Add the OJ, orange rind, margarine and beets mixing until well coated. Heat thoroughly and serve

K BLACK BEANS

(Parve) (serves 4)

This dish is best served with rice. The recipe calls for cooking dried beans, but canned black beans may be substituted. One cup of dried beans cooks up to approximately 2 1/2 cups of cooked beans. This recipe is vegetarian, low fat, and adds fiber to the diet.

1 cup dried black beans

2 tablespoons oil

1 onion, sliced

2 cloves garlic, minced

1/2 cup chopped green pepper

1 rib celery, sliced

1 teaspoon cumin

1/2 teaspoon oregano

1 can (16 ounces) tomatoes, undrained, sliced

1 tablespoon lemon juice

1/2 teaspoon hot sauce, or to taste

1/2 cup water

1/2 teaspoon sugar

salt to taste, optional

Place washed beans in saucepan and cover with water. Heat to boiling and simmer for 3 to 5 minutes. Turn off heat and let stand for 1 hour. Then simmer the beans for 1 to 1 1/2 hours, or until tender. Heat oil in large skillet and add onion and garlic, cook over medium heat until onion becomes soft. Add green pepper and celery and cook for about 5 more minutes. Drain beans and add, mashing them somewhat with a spatula. Add other ingredients except salt. Cover pan. Simmer for 30 minutes. Add salt if desired.

BRISKET

1 lst Cut Brisket of Beef

1 Cup Ketchup

1 Pkge Onion Soup Mix

4 Medium onions-sliced

1 10-ounce bottle ginger ale

1/2 Cup (Kosher for Passover) Red Wine

In the bottom of a Dutch Oven, slice the onions. Place brisket on top. Add ketchup, onion soup mix, ginger ale and wine. Cook for 2-2 1/2 hours until fork tender.

Cool and slice. May be made ahead and frozen. May be simmered on top of the stove or placed in a 350 degree oven for the same time. If you want more gravy, you can add more ginger ale or water.

CHALLAH

Bubba Golda's NO FAIL, SPECTACULAR CHALLAH RECIPE

1 cup warm water

1 pk Eggbeaters (or 2 real eggs)

2 tbs olive oil

2 tbs brown sugar

2 tsp salt

4 cups bread flour

1/8 cup gluten

2 1/2 tsp dry yeast

Directions For Bread Machine

Set machine for dough cycle if a braided bread is desired. (If braid is not desired, put all ingredients in the bucket and set on the normal or rapid bread cycle) but save a bit of the Eggbeater mixture or some egg white to brush on the loaf before baking. Remove dough from bucket at the end of the dough cycle and divide into three equal parts. Roll the three parts into ropes of equal lengths. Pinch three ends together and braid, then pinch the end ends together. Place braid on lightly greased pan and set in warm place

to rise for 45 minutes. I boil a cup of water in the microwave for three minutes and then allow the dough to rise in the warmed microwave (turned off). Before baking, brush with Eggbeater mixture or egg white, and, if desired, sprinkle with poppy or sesame seed. Place in preheated oven of 375 degrees and bake for 30 minutes. Allow to cool on raised rack. Make a bracha (blessing) and enjoy

Directions For Hand Mixing

Set aside a bit of the Eggbeater mixture or some egg white to brush on the loaf before baking. Mix all ingredients in a large bowl. Knead until all flour is blended in. Take care not to over knead as it will toughen the dough. Set bowl in a warm place to rise for 1 hour. I boil a cup of water in the microwave for three minutes and then allow the dough to rise in the warmed microwave (turned off). Then punch down and knead again, just a

little, and divide the dough into three equal parts. Roll the three parts into ropes of equal lengths and pinch the ends together. Braid and pinch the end ends together. Place braid on lightly greased pan and set in warm place to rise for 45 minutes.

Before baking, brush with Eggbeater mixture or egg white, and, if desired, sprinkle with poppy or sesame seed. Place braid in preheated oven of 375 degrees and bake for 30 minutes. Allow to cool on raised rack. Make a bracha and enjoy!

K CHICKEN GUMBO SOUP

Gumbo is the African word for okra, a vegetable that was brought to America by slaves. A little apology to all those folks out there from Louisiana, this gumbo has no shrimp or sausage in it! This is the kosher version. It takes two steps to make gumbo, first you make boiled chicken and then the vegetables are prepared and added. Serve over rice.

3 or 4 pound chicken, cut up (or chicken parts)

3 ribs celery, sliced (divided)

2 onions, diced (divided)

3 tablespoons oil

3 tablespoons flour

1 small bell pepper, diced

1 can (about 16 oz.) stewed tomatoes (undrained)

1/4 cup diced parsley

1 /12 cups fresh or frozen sliced okra

few drops hot pepper sauce

1/2 teaspoon salt, or to taste

3 cups cooked rice

Place chicken in pot and cover with water. Add 1 rib celery and 1 onion. Cover and simmer 45 minutes to 1 hour, or until chicken is tender. Allow to cool. Remove chicken bones, fat and skin. Cut up chicken and return to pot. In a separate pan heat oil and stir in flour. Cook and stir over medium heat for 3 to 5 minutes, until mixture starts to brown. Add 2 ribs celery, 1 onion and bell pepper. Stir until onion is tender. Gradually stir in

tomatoes, parsley and okra. Combine with the soup and add hot pepper sauce and salt. Bring to boil, reduce heat and simmer about 10 minutes. Serve over rice. Serves six.

K CHICKEN IN PICANTE SAUCE

2 lb. chicken pieces

2 green pepper

4 tomatoes

3 cloves garlic

1/3 cup cooking oil

1 cup dry white wine (I used Vermouth)

black pepper, marjoram

salt

small bunch of parsley

Wash the chicken pieces and dry them well. Rub the salt and black pepper on surface. Clean and slice up the green pepper without the veins and seeds. Boil tomatoes in water for 30 seconds. In ice water peel them. Cut garlic into thin slices. Chop parsley.

In a large pan heat oil. Put in chicken pieces and brown well on all sides. When brown, take chicken pieces out and keep warm. In the left-over oil saute green pepper a short while. Add tomatoes, chopped, and put back chicken, add marjoram, garlic and small

amount of parsley. Add wine, cover and slowly cook for one hour under lid. Take out chicken pieces again. Pulse in blender, the juice in which it cooked, and set over heat on stove.

It should be a sauce now of the right consistency. If it is too liquid, thicken it with a tiny amount of arrowroot (cornstarch) and cook for a short while longer.

Put warm chicken pieces on individual plates and pour sauce over it. Cover with chopped parsley. For side dish, serve farfel, rice, or mashed potatoes. If served on a platter, give sauce in gravy boat. Serve with rice, or cooked pasta.

K CROCK POT SOUP

(made before Shabbos and ready for Lunch, perfect for Winter)

3/4 cup split pea (green or yellow)

1/2 cup pearl barley

2 whole peeled onions

4 carrots (whole)

salt (1 Tbsp) and pepper

3 Tbsp oil (can use chicken or meat bones for fat)

Place all ingredients in crock pot. Fill 3/4 of the pot with water. Place insert in crock pot and turn it on low. Enjoy your Shabbos Dinner. By lunch the soup will be ready. BETEAVON!!

K CRUSTLESS INCREDIBLE CHEESECAKE

(Dairy) (all ingredients should be at room temperature)

4 8oz. Philadelphia cream cheese

4 eggs (beaten)

11/2 c.sugar

1 tsp. vanilla

1 1/2 tsp. lemon juice

1 16 oz. sour cream

1 stick of butter (melted)

4 Tbsp. potato starch (or use 2 Tbsp. cornstarch and 2 Tbsp. flour

Preheat oven to 325 degrees. .Place a pan of water on lowest rack or on oven floor.

Divide oven into thirds. Cut a cardboard or use 2 or 3 paper plates to form a base. Line that with aluminum foil. Spray sides and foil covered base with PAM or kosher oil spray. Can also use paper towel to grease lightly with oil. Beat cream cheese in large bowl,

alternately with the sugar, until light and fluffy. Scrape the bowl

Add the 4 beaten eggs all at once .Mix until egg mixture has been absorbed. (Over-mixing will cause it to fall, or to get a large crack in the center.) Scrape the bowl.

Add potato starch. Mix until blended in.

Add vanilla and lemon juice.(if you add it earlier the eggs will curdle.) Do not over-mix. Scrape bowl. Add melted butter only until blended. Fold in the sour cream. Can also be stirred in on lowest speed. Pour into prepared pan. Bake at 325 for 1 hour, in the lowest 1/3rd of oven. Shut oven off and leave in oven for 1 hr 15 min. Remove from oven and let it sit out a room temp. 2 hours. Refrigerate. Don't put plastic over it as it may sweat.

K EGG AND ONION MATZOH BREI

One piece of matzoh for each person

2 Tablespoons chopped onion for each piece

salt & pepper to taste

1 egg for each piece

butter for pan

Break up each piece of matzoh, and lightly cover with water. Saute onions in small amount of butter. Squeeze water out of matzoh, mix with egg and onions; season to taste. Pour into pan and cook until brown. Turn over and cook other side.

BASIC HAROSET

8 to 10 large apples

10 to 12 ounces chopped pecans, almonds or walnuts, or a combination

1 1/2 cups sweet wine

1 tablespoon cinnamon

4 tablespoons sugar, or to taste

Peel, core and coarsely chop apples. Add nuts, wine, cinnamon and sugar. If sweeter taste is desired, add more sugar.

DESSERT HAROSET

from Israel

2 chopped apples

6 mashed bananas

Grated rind and juice of 1 lemon

Grated rind and juice of 1 orange

1 1/4 cups chopped dates

4 teaspoons chopped candied orange peel

Nuts, to taste

1 cup red wine

Matzo meal

2 teaspoons cinnamon

Sugar

Blend fruit, fruit rind and juice, and nuts. Add wine. Add as much matzo meal as the mixture will take and still remain soft. Add cinnamon and sugar to taste. Mix well and chill before serving.

VENETIAN HAROSET

1 1/2 cups chestnut paste

1/2 cup pine nuts

10 ounces chopped dates

Grated rind of 1 orange

12 ounces chopped figs

1/2 cup golden raisins

2 tablespoons poppy seeds

1/4 cup dried apricots

1/2 cup chopped walnuts

1/2 cup chopped almonds

1/2 cup brandy

Honey

Combine all ingredients, gradually adding just enough brandy and honey to make the mixture hold together. (Other Italian haroset recipes include mashed bananas, apples, hard-boiled eggs, crushed matzo, pears and lemon.)

CALIFORNIA HAROSET

1 large avocado, peeled and diced

Juice of 1/2 lemon

1/2 cup sliced almonds

1/3 cup raisins

4 seedless dates

2 figs or prunes

1 whole orange, chopped peel and sections

2 tablespoons apple juice

2 tablespoons matzo meal

Toss avocado with lemon juice in a bowl. Set aside. In food processor or blender, place almonds, raisins, dates and figs. Process until coarsely chopped. Add the orange peel and orange sections and process briefly to combine. Add avocado and process just 1 or 2 seconds more. Transfer the mixture to a glass bowl and gently fold in apple juice and matzo meal. Cover with plastic wrap and chill.

YEMENITE HAROSET

1/2 pound pitted dates

1/4 pound raisins

4 dried figs

1 1/2 cups sweet wine

1/4 pound walnuts

1/4 pound almonds

2 tablespoons sesame seeds

1/2 teaspoon EACH cumin, ground ginger, cinnamon and cardamom

Place fruits in food processor or blender. Finely chop. Add 1/2 cup wine. Mix again at low speed. Add remaining ingredients and mix at low speed until nearly smooth. Refrigerate.

Sephardic Charoset

(Combination of Syrian, Moroccan and Yemenite recipes)

1 cup pitted dates

1 apple, peeled

1/2 cup raisins

1/2 cup chopped walnuts

ginger juice (grate a fresh piece of ginger and squeeze the grated portion to extract the

juice)

sweet wine

Process peeled apple in food processor. Add remaining ingredients and process until smooth. Add ginger juice and wine to taste. All measurements are approximate -- you really need to taste as you go. Also, feel free to add/substitute other dried fruits (e.g.,figs, apricots, prunes, etc), spices (e.g., cinnamon), and nuts.

Charoset

3/4 cup water

1 Tbsp potato starch

1/4 cup sugar

1/3 cup honey

3-4 apples, peeled, cored and chopped into small pieces

1 cup chopped walnuts

1/4-1/2 cup white raisins

Cinnamon

wine to taste

Mix water, potato starch, sugar and honey in a saucepan. Cook and stir until thick and clear. Cool Prepare apples and nuts. Mix with honey mixture. Add cinnamon to taste.

Just before serving mix in wine by the Tablespoon. Mix all of the above together. Makes two cups.

 

 

 

 

 

 

K KOSHER BRUNSWICK STEW

This is a famous old Southern recipe. Originally, it called for squirrels and pork. Chicken was also included. This was all cooked outdoors in a huge iron pot. Apparently tough old chickens were used, as the original recipe called for cooking the chicken for several hours. This tamed-down version is made with a tender chicken. I use frozen chicken, and although I thaw it overnight in the refrigerator, it is still quite frosty when I begin the

recipe. If your chicken is fresh, use the shorter time of 35 minutes. This is a one-dish meal. Serve with fresh bread or rolls.

1 chicken, cut up

1 can (16 ounces) tomatoes, undrained

1 package (10 ounces) or 1 1/2 cups frozen lima beans

2 medium potatoes, peeled and diced

1 can (11 ounces) corn, drained

salt and pepper to taste

1 carrot, sliced

1 small onion, diced

1 rib celery, diced

1/4 teaspoon dried red pepper flakes (or more, to taste)

Place chicken in a large pot, and add water to barely cover. Heat to boiling, lower heat and simmer for 35 to 45 minutes. Slice the canned tomatoes, and add, along with all other ingredients and simmer 30 minutes more, or until tender. Serve chicken in bowls, along with the vegetables, and adding some of the broth. Serves six.

K ROASTED FRUITS IN CIDER

Pan-roasted winter fruits and glazed dried fruits give a new twist to the traditional 'Jewish' compote. Make at Chanukah when glazed dried fruits and nuts are easily available. Serves 4

2 tablespoons walnut oil

1/4 cup maple syrup

2 teaspoons balsamic vinegar

2 pears, cored and sliced 1/4 inch thick

2 apples, cored and sliced 1/4 inch thick

1/3 cup chopped glazed mixed dried fruits

1/2 cup apple cider

2 tablespoons chopped glazed pecans

Heat oil in a large skillet over medium heat. Stir in maple syrup and balsamic vinegar.

Add pears and apples. Partially cover and cook over medium-high heat until barely tender, 8 to 10 minutes. Remove from heat. Stir in dried fruits and apple cider. Transfer to a serving bowl. Sprinkle pecans over top. Serve at room temperature.

 

K SARAH BLANCHE EARNESTS PUMPKIN PIE

1 C canned Pumpkin

1 T. cornstarch

1/2 t. ginger

1 t. cinnamon

Dash of nutmeg

1/2 C brown sugar

1/2 t. salt

Mix the above ingredients well and set aside

2 T. melted butter or margarine

2 large or 3 small eggs slightly beaten

2 T. Karo

1 C milk

Mix together and then add to pumpkin mixture Pour into unbaked shell and bake in 400 degree oven 40-60 min. Test with cold knife in center. Knife should come out clean.

This recipe makes one small 9 inch pie. Double quantities for large pie.

TSUNI'S GOLDEN CHICKEN SOUP

1 8-quart kettle or soup pot with a tight-fitting lid, preferably rescued from the old country and brought in steerage to America

1 large kosher hen (5 to 6 pounds), with feet (if your butcher can't provide a stewing hen

that large, add chicken parts to the one he gives you until you have 6 pounds of

chicken)

6 to 8 extra chicken feet

Lots of boiling water for cleaning chicken

3 quarts boiling water

1 large carrot (about 10 ounces), cut into 3 big chunks

1 large onion (about 10 ounces), peeled and left whole

3 crisp celery stalks, cut into 3-inch pieces

1 entire scallion, including greens

1 large parsley root with greens attached (about 4 ounces), peeled and cut in half

lengthwise

About 1 ounce fresh dill, tied together for easy removal when soup is finished

1 tablespoon kosher salt

1/4 teaspoon white pepper

Have your butcher cut the hen into 8 large pieces. Do not let him remove any fat from this chicken. You will remove excess fat later, but the soup has to cook with the fat for flavor. Put the chicken feet in a bowl, cover them with boiling water, and let them sit in the boiling water for at least 15 minutes. Then plunge them into ice water. This will make them easier to peel. With a sharp knife, peel off the entire outer later of tough yellow skin. In another bowl, pour more boiling water over the chicken parts. Then scrape the skin with a small sharp knife to remove any pinfeathers still sticking to the skin and any dirt that adheres to the fatty skin from the processing of the chicken. Soaking and scraping the skin result in a much cleaner broth and almost no scum rising to the surface of the soup to be skimmed away during cooking.

Add the cleaned chicken parts and feet to the pot, including the neck, the neck skin, and the gizzard but not the liver because it will make the soup taste bitter. Add 3 quarts (12 cups) boiling water to the pot, and cook, uncovered, over highest heat until the water comes to a boil again. Reduce heat slightly, and let the chicken cook for about 5 minutes, skimming away any gray gook that rises to the surface. When the broth seems to be clear, add all other ingredients, cover the pot, and reduce the heat so that the liquid simmers. Allow contents to simmer for 2 1/2 hours. It is not necessary to peek into the pot very often once you have adjusted the heat.

After 2 1/2 hours turn off the heat. It doesn't hurt to let everything steep in the covered pot for another hour or so if you're not in a terrible rush. The soup will have tremendous body and flavor.

Remove the chicken and vegetables. Strain the soup back into the pot. If you want to remove most of the fat immediately from the top of the soup - you must leave a smidgen for color and flavor - pour the soup into a "souperstrainer," a plastic pitcher that pours from the bottom rather than the top. Otherwise put the pot of soup in the fridge to cool until the fat congeals on top. Then just lift most of the fat off with a spatula.

Remove the chicken meat from the bones. If your family doesn't like boiled chicken added to the soup, make chicken salad from it. You can slice the cooked carrots and celery and add them to the soup when serving. When ready to serve, reheat the soup, taste, and adjust seasoning with salt. Serve over noodles or rice, with cooked carrots, celery, and chicken meat, if desired. You will end up with about 8 cups of certified Jewish Penicillin that will serve 3 hungry ethnics - or 8 others.

VEGETABLE RICE

(Parve)

1 tablespoon oil

1/3 cup onion, chopped

1/3 cup green pepper, chopped

1/3 cup tomato, diced

1 clove garlic, minced

1 cup rice

2 cups water

salt and pepper, to taste

1/4 tsp marjoram

Heat oil and add vegetables. Cook and stir over medium heat for approximately 5 minutes. Stir in rice. Add water, salt and pepper and marjoram. Bring to boil, lower heat, cover tightly and simmer 20 minutes, until rice is tender and water is absorbed.

LEMONGRASS CILANTRO AND ONION STUFFING

Serves 4-6 (NOT Kosher - contains pork !)

2 large red onions, chopped fine

2 tablespoons peanut oil

Pinch chile powder

2 stalks lemongrass, bruised and chopped very fine

3 cups fresh white bread crumbs

2 big handfuls chopped cilantro, plus additional for garnish

Salt and black pepper

1 large egg, beaten

1/4 cup butter, melted

Preheat oven to 400 degrees. Cook onions in oil with chili and lemongrass for 8 to 10 minutes until well softened. Allow to cool slightly. Mix bread crumbs with cilantro in large bowl, then season well. Stir spiced onions throughout mixture, add beaten egg, then mix to bind stuffing together. Add a little melted butter if necessary to keep mixture together. Shape stuffing into 12 balls -- wet your hands with cold water to make the shaping easier. Heat butter in a roasting pan on stove, then add stuffing balls and turn them in butter until completely coated. Roast in hot oven about 30 minutes, until a deep golden brown. Sprinkle with extra cilantro and serve with oven-baked pork chops.

MATZO CARMEL CRUNCH

4 - 6 Unsalted Matzohs

1 cup Unsalted Margarine

1 cup Brown Sugar, packed firm

6 oz Semi-sweet chocolate chips

1. Line a cookie sheet with foil and cover with baking parchment or waxed paper. Cover pan evenly with matzo boards, using what you need and cutting pieces to fit spaces as evenly as possible.

2. In a heavy saucepan, combine margarine and brown sugar. Cook over medium heat, stirring constantly, for 3 to 5 minutes, until sugar dissolves. Remove from heat and pour over matzo. Bake at 375 degrees for 15 minutes, checking every few minutes to be sure mixture does not burn.

3. Remove from oven and sprinkle with chocolate chips. Let stand 5 minutes, then smear melted chocolate evenly. Chill in refrigerator until set. Break into small pieces.

4. Eat - but beware....this stuff is addictive!

 

 

MEXICAN APPLE PIE

1-1/2 cups sugar

2 cups water

1/2 cup butter or margarine -- melted

4 cups Golden Delicious apples -- peeled and chopped

2 teaspoons ground cinnamon

10 flour tortillas -- 6"

Whipped cream

Ground cinnamon

Combine sugar and water in a small saucepan; cook over medium heat, stirring constantly, until sugar melts. Set aside. Place butter in a 13- x 9- x 2-inch baking dish; set aside. Combine apples and 2 teaspoons cinnamon, stirring to coat. Place about 1/2 cup apple mixture down center of each tortilla. Roll up, and place, seam side down, in baking dish. Pour sugar mixture over top of tortillas, and cover with aluminum foil. Bake at 350 degrees F. for 30 minutes. Uncover and bake 25 to 30 minutes. Let stand 10

minutes. Serve warm with whipped cream; sprinkle with additional cinnamon, if desired.

Micro-Wave RICE COOKER DIRECTIONS

Put 2 c rice into cooker. Add water (about 1 inch over rice) and cook on "high" sfor 15-18

minutes.

Savory rice

2 c rice

4 green onions, chopped

2 bouillon cubes

2 slices of chopped bacon or ham

water to cover about 1 inch.

Veggie tips

Place fresh veggies into cooker and add not more than 1 Tbsp water. Do not add

Salt. Stop microwave and stir after about 5 minutes, and test for doneness. Look

In Microwave cookbook for steaming times for veggies.

OH BABY CINNAMON GRANOLA BREAD MIX

1 1/2 Pound Loaf

4 ounces Applesauce -- baby food- 1 jar

2 1/4 cups Whole Wheat Flour

1 1/4 cups Flour

3/4 cup Granola

1/3 cup Dry Milk

4 teaspoons Brown Sugar

3/4 teaspoon Cinnamon

2 1/2 teaspoons Active Dry Yeast

Place applesauce jar in bottom of a quart sized jar. Place yeast in a small zip baggie, or set aside a pre-packaged envelope of yeast. Mix and place the remaining ingredients into the quart sized jar, on top of the applesauce. Lay baggie of yeast on top of mix and apply lid.

To make the bread later, you will need the following ingredients

1 cup Water

4 ounces Applesauce (from baby food jar in jar)

1 Tbsp. Vegetable Oil

Place all ingredients into bread pan, in the order recommended by manufacturer of your bread maker. Insert the bread pan into the bread maker, and select 'Whole Wheat', desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.

Note: Check dough about 5 minutes into mixing cycle. It should have formed a soft, smooth ball around the blade. If dough is too dry, add liquid 1 tsp. at a time, until dough looks moist enough. If dough is too moist, add flour, 1 tsp. at a time until it looks firm enough. Notes : Measurements for 1 pound loaf are as follows:

1 jar Applesauce baby food

1 1/2 c WW Flour

3/4 c Flour

1/2 c Granola

1/4 c Dry Milk

1 Tbsp. Brown Sugar

1 1/2 tsp. Active Dry Yeast

2/3 cup Water

3 ounces from Applesauce jar

1 Tbsp. Vegetable Oil

To make a 2 pound loaf, simply double the measurements for 1 pound loaf.

 

 

 

 

 

 

 

ONION RAITA

1 yellow or white onion, sliced fine

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 red onion, sliced fine

1 small red chile, seeded and chopped fine (optional)

2-3 tablespoons chopped cilantro

1 1/2 cups plain yogurt

Salt and black pepper

Cook yellow or white onion in oil for 3 to 4 minutes until softened but not browned. Add cumin seeds and cook 2 to 3 minutes, until golden brown. Turn into a serving bowl.

Add remaining ingredients, seasoning well to taste. Allow to stand for 10 to 15 minutes before serving, if possible, to allow flavors to blend. This is a great accompaniment to fried dishes, steak or Indian dishes.

PAN ROASTED COD WITH SPRING VEGETABLE MELANGE

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided use

1/2 cup store-bought flavored bread crumbs

4 cod fillets or steaks (or halibut or other firm-fleshed white fish), about 8 ounces each

1 small onion, about 4 ounces

24 cherry tomatoes or one 15-ounce can diced tomatoes

1/2 cup dry white wine

1/2 cup bottled clam juice

1 pound asparagus

12 ounces sugar snap peas or snow peas

2 tablespoons chopped leaves tarragon, or 3 T flat leaf parsley

Salt and freshly ground black pepper

Preheat oven to 500 degrees. Put 1/4 cup olive oil in large oven-proof skillet over medium-high heat. Put bread crumbs on pie plate or sheet of waxed paper. Press fish fillets into bread crumbs. Add fish to skillet. Cook for 3 minutes. Put remaining tablespoon oil into saute pan or Dutch oven over medium heat. Cut off a thin slice from top and bottom of onion. Halve lengthwise, peel, and cut halves crosswise into thin, half-moon slices. Add onion to pan, stir and increase heat to high. Halve cherry tomatoes (or drain canned tomatoes) and add to onion along with wine and clam juice. Cover and bring to boil. Turn fish over and put skillet into oven until fish is cooked. (Fish should be springy to the touch when fully cooked.) Meanwhile, trim asparagus and cut into 1-inch long pieces. Break stem ends off pea pods and peel off strings, if desired. Add asparagus and peas to the onion-tomato mixture, stir and cover. Chop the tarragon or parsley. Add all but 2 teaspoons of the tarragon (or all but 1 tablespoon parsley) to vegetable mixture along with salt and pepper to taste. Stir well and cook, covered, until vegetables are just tender, 3 to 5 minutes. Divide vegetables and broth among 4 soup plates. Top with fish.

PASSOVER CHOCOLATE MACAROONS

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

3 egg whites

pinch of salt

2 cups unsweetened desiccated coconut

1 teaspoon vanilla

stir sugar with cocoa until smooth. In bowl beat egg white with salt until stiff peaks form. On low speed gradually beat in sugar mixture 1 tbsp at a time, fold in coconut and vanilla. Drop by teaspoonfuls about 1 inch apart unto greased baking sheet. Bake in 325 F. oven for 15 to 17 minutes or until outside are dry but inside still soft. With spatula immediately transfer to racks, let cool. Makes about 4 dozen.

PEANUT BUTTER KRISPIES

1/2 cup white corn syrup

1/2 cup white sugar

1 cup peanut butter

2 cups Rice Krispies

1 cup chopped walnuts, optional

Cook syrup and sugar to boiling point. Remove from heat. Add peanut butter, Rice Krispies and nuts. Stir well. Drop by teaspoonfuls onto wax paper.

PEPPERED SALMON ROULADE WITH

CREAMY GRAND MARNIER SAUCE

3- to 4-pound whole salmon filet, skinned and de-boned

1 tablespoon kosher salt

1 leek, white part only

8 stalks fresh asparagus

1 tablespoon butter

1 tablespoon extra virgin olive oil

1/4 cup cracked black pepper

1 tablespoons olive oil

Two tablespoons olive oil

1 tablespoon minced garlic

1 tablespoon minced shallot

2 fresh tomatoes, diced

2 ounces Grand Marnier

1/2 cup seafood stock or water

1/4 cup sour cream

Minced fresh herbs (basil, thyme, parsley)

Salt and pepper to taste

Slice asparagus into halves lengthwise, then cut the halves into one-inch segments.

Slice leeks into halves, then slice each half into 1/8-inch wheels.

Heat 1 tablespoon butter and 1 tablespoon olive in a saute pan over medium-high heat until butter melts. Add the asparagus and the leeks and saute for 2 to 3 minutes or until the asparagus is bright green. Transfer to a plate and let cool.

To make the roulade: Place the salmon on a piece of parchment or wax paper. With a sharp filet knife, butterfly the salmon and open it like a book.

Cover with a piece of plastic wrap and pound to 1/2-inch thickness with the flat side of a meat tenderizer. Remove the plastic wrap and sprinkle with 1 tablespoon of kosher salt. Spread cooled asparagus over salmon. Use parchment paper to help you roll the salmon up on itself, then roll it over the rolled salmon. Refrigerate for 2 to 3 hours to allow it to firm back up. Spread 2 tablespoons butter over a sheet of aluminum foil large enough to cover the length of the salmon. Sprinkle 1/4 cup cracked black pepper over the aluminum foil. Place salmon on foil and roll foil around. Secure ends with twine or simply by twisting.

To cook: Heat oil (any kind) in a saute pan over medium-high heat. Add the salmon rolled in the aluminum foil and cook rotating very often for 5 to 7 minutes. Remove from heat and let cool.

For the sauce: Heat olive oil over high heat. Add the garlic, shallots, fresh diced tomato and sauce until the tomatoes begin to break down.

Add Grand Marnier and reduce by half.

Add the stock and sour cream with the fresh herbs and bring to a boil

Season to taste and reduce until thick.

Slice salmon into 1-inch thick circles and place two of them over a bed of rice. Surround with sauce and garnish with lemon wheels. Serves 6.

PINEAPPLE CHEESE CRUMB CAKE

For fresh pineapple filling:

1 medium pineapple, 1 1/2 to 2 pounds

3/4 cup sugar

1 tablespoon fresh lemon juice

1 teaspoon vanilla

For dough:

4 1/4 to 4 1/2 cups unbleached all-purpose flour

1/2 cup sugar

1 teaspoon active dry yeast

1/4 teaspoon salt

1 cup milk

1/2 cup (1 stick) unsalted butter

2 teaspoons pure vanilla extract

4 eggs

For vanilla cheese:

1 1/2 pounds (24 ounces) cream cheese, room temperature

1/2 cup sugar

3 eggs

1 1/2 tablespoons vanilla

For cinnamon crumb topping:

1 cup unbleached all-purpose flour

2/3 cup sugar

2 teaspoons ground cinnamon

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, chilled and cut into pieces

To make filling: Peel, core and chop pineapple. Use a sharp knife to cut off both crown and bottom. Cut away skin and carve out any ``eyes.'' Cut pineapple into quarters lengthwise and trim out the firm core. Coarsely chop fruit and place in large, heavy non-reactive saucepan. Add sugar and lemon juice. Bring to boil, then reduce heat and simmer, uncovered, until liquid is almost completely evaporated, stirring frequently, about 30 minutes. Stir in vanilla and set aside to cool completely. May be prepared a day ahead and refrigerated. Bring to room temperature before using.

To make dough: Combine 1 cup flour, the sugar, yeast and salt in large mixing bowl or bowl of heavy-duty electric mixer fitted with paddle attachment. Heat milk with butter to 120 degrees in saucepan or microwave oven. Using a large whisk if mixing by hand, add hot milk and vanilla to the flour mixture and beat until well combined. Add eggs, one at a time, blending well after each addition. Add the remaining flour 1/2 cup at a time to make a very soft dough that just clears sides of bowl, switching to wooden spoon when whisk becomes clogged.

Turn dough out onto lightly floured work surface and knead gently until smooth, yet still very soft, 1 minute, dusting with flour only 1 tablespoon at a time, just enough to prevent sticking. Place dough in greased container, turning once to grease top. Cover with plastic wrap and let rise at room temperature until double in bulk, about 1 1/2 hours. Meanwhile, prepare cheese filling and crumb topping.

To make cheese filling: Beat cheese, sugar, eggs and vanilla in an electric mixer until very smooth and creamy. Refrigerate until needed.

To make crumb topping: In small bowl, combine flour, sugar and cinnamon. Cut in butter pieces with a pastry cutter or a food processor until dry, coarse crumbs are formed. Do not over-mix or the crumbs will clump. Refrigerate until needed.

To assemble: Line a 12-by-18-by-1-inch baking sheet with parchment and grease the sides of the pan (I use butter-flavored cooking spray). Turn out dough onto lightly floured work surface and divide in half. With rolling pin, roll out half of dough to 13-by-19-inch rectangle. Lay into prepared pan, pressing dough up pan sides.

With large spatula, spread cheese filling evenly over dough, leaving a 1/2-inch margin all around. Spread pineapple filling over cheese filling.

Roll out remaining dough to a 12-by-18-inch rectangle. Gently set atop fruit layer and tuck edges down along sides of the pan to contain filling. Crimp edges all the way around. Sprinkle dough with crumb topping and set aside to rest at room temperature 15 minutes. Preheat oven to 350 degrees.

Bake cake on center rack of oven 35 to 40 minutes, or until golden brown and firm to touch. Place pan on rack to cool. Serve in squares cut from the pan, warm or at room temperature.

PUMPKIN FUDGE

1 cup milk

3 cups sugar

1/2 cup canned, solid-packed pumpkin

3 tablespoons light corn syrup

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1 1/2 teaspoons vanilla extract

1/4 cup ( 1/2 stick) butter or margarine

1/2 cup chopped nuts

In a 3-quart saucepan, combine milk, sugar, pumpkin, corn syrup and salt and mix thoroughly. Over high heat, bring mixture to a rolling boil, stirring constantly. Reduce heat to medium and continue boiling mixture without stirring until it reaches 232 degrees on a candy thermometer or until soft ball is formed when small amount of mixture is dropped into cold water.

Remove saucepan from heat and stir in pumpkin pie spice, vanilla, butter and nuts. Let fudge cool to lukewarm, about 100 degrees. Beat mixture until it becomes very thick and loses some of its gloss. Pour fudge into buttered 8-inch square pan. When firm, cut into squares.

ROAST LEG OF LAMB WITH ARTICHOKES AND ROOT VEGETABLES

1 leg of lamb, with or without bone, at room temperature

6 large cloves garlic, thinly sliced

2 large sprigs fresh rosemary or 2 tablespoons dried

Salt and freshly ground pepper

1/2 cup olive oil, divided use

6 large or jumbo artichokes

Juice of 1 lemon

4 russet potatoes, peeled and cut into eighths

4 carrots, peeled and cut on diagonal into sixths

12 to 18 cipollini onions, peeled, or 3 large yellow onions, peeled and cut stem end to end into eighths

Note: It is easier to make this recipe if you have two ovens. If you have a single oven, arrange lamb on rack in large roasting pan with vegetables (except artichokes) underneath. Roast at 350 degrees. When lamb is cooked, remove it and return vegetables to oven, adding artichokes and turning heat to 425 degrees.

To cook lamb: Preheat one oven to 350 degrees. With tip of knife make 10-12 small slits in lamb, 1/2 inch deep. Stuff each with slice of garlic and a little rosemary. If using boneless leg, put 3-4 additional sliced cloves of garlic, a couple of rosemary sprigs and salt and pepper in middle before you roll and tie it. Rub outside of lamb with a bit of olive oil and sprinkle with salt and pepper. Roast in shallow pan 1 to 1 1/2 hours, or until 125 degrees in center for rare, 140 degrees for medium.

To make vegetables: Preheat second oven to 425 degrees. Clean artichokes by snapping off outer leaves until you reach pale, tender interior. Cut remaining tops 1 inch from base. With metal spoon, scoop out ``hair'' and prickly leaves from center until top of heart is visible and clean. Trim off any dark, tough fibers around stem and outside of artichoke. Slice vertically about 1/4 inch thick. Place in cold water with lemon juice.

Toss other vegetables in large bowl with olive oil, 1/2 teaspoon rosemary, salt and pepper to taste. Put vegetables in a roasting pan and bake, turning 2 or 3 times so they don't stick. Roast about 1 hour, or until potatoes are golden and crisp.

To finish: Put lamb on a platter, cover and let rest 20 minutes. Drain most fat from pan (leave any cooking juices). Drain artichokes, season with salt and pepper and add to lamb-roasting pan, tossing with drippings. Roast about 20 minutes, turning them once. Serve lamb with vegetables and cooking juices.

SALSA

10 ripe Roma tomatoes... chopped

4 scallions [small onions with greens] chopped

1 sprig of fresh cilantro, finely chopped

1 small Jalapeno pepper chopped [the seeds are what make it hot, so de-seed it if desired

1 can of whole stewed tomatoes

Put all ingredients into blender or food processor and add: garlic powder, oregano, salt and pepper to taste Mix all together, and refrigerate for at least one hour before serving.

This gets hotter as it sits.. Fresh salsa does not keep well.

 

 

 

 

 

SCOTCHEROOS

6 ounces butterscotch morsels

1/2 cup peanut butter

4 cups Rice Krispies cereal

6 ounces semisweet chocolate morsels

1/2 cup sifted confectioners' sugar

2 tablespoons butter

1 tablespoon water

Melt butterscotch morsels and peanut butter together in saucepan over low heat or in microwave until melted. Stir until well-blended. Add cereal. Press half of mixture into buttered 8-inch square pan and chill. Set remainder aside.

Combine semisweet chocolate, sugar, butter and water in top of double boiler and stir until chocolate is melted. (Mixture may also be melted in the microwave.) Spread over chilled mixture. Top with reserved cereal mixture. Chill.

"SEDER INFORMATION"

Print it out and keep it handy

by Rabbi Shraga Simmons

CHECKLIST: AT THE SEDER TABLE

Seder plate with:

- Sliced Cucumber / celery / potato (Karpas)

- Lettuce (Marror)

- Horseradish (Chazeret)

- Charoset

- Roasted chicken wing (Zero'ah)

- Hard boiled egg (Beitzah)

Matzah cover with 3 matzot

Plate of extra matzot

Bottles of grape juice

Bottles of wine

Cup for Elijah

Small bowl of saltwater

AT EACH PLACE:

Kiddush cup

Pillow for reclining

Haggadah

SPECIAL ITEMS:

Candies for "good questions and answers"

Props to re-create the Ten Plagues

Afikomen prizes

SEDER PLATE

The items on the Seder plate are placed in a very specific order. Starting from the bottom, and going clockwise, the order is:

Chazeret (lettuce),

Karpas (vegtable),

Beitzah (roasted egg),

Zero'ah (roasted bone),

Charoset (nuts and dates).

And in the center is Marror (bitter herbs).

If this diagram does not match the plate you have, trust us -- this is how it is stated in

the Code of Jewish Law. The reason for this order? The Talmud states a concept of Ain ma'avrin al haMitzvot -- we shouldn't "pass over" any mitzvah that is in front of us. For this reason, the Seder plate is arranged to follow the order of the Haggadah, so

that whatever you need next will be located closest to you, to avoid having to "skip over"

any other item. The Seder plate should be located to the right of the leader. A bowl of saltwater should be placed on the table, near the Seder plate. The saltwater should be prepared prior to the start of the holiday. In fact, since the Seder cannot begin before

nightfall, and since it can be rather long, it is important to have everything ready ahead of time so that one can start as soon as synagogue services are completed.

Additionally, three matzahs should be placed on the table -- either under or in front of the Seder plate. They should be covered and separated from each other by a napkin or cloth. For the Seder, it is traditional to use round, handmade shmurah matzah. This type of matzah has been carefully guarded against any contact with water from the time of reaping, grinding, kneading and baking. The source for using shmurah matzah at the Seder comes from the Torah verse, Ush'martem et hamatzot -- "And you shall guard the matzot."

15 STEPS

"Seder" literally means "order." The activities and mitzvot of Pesach night were codified into a specific order, because otherwise we could get confused and forget! There are actually seven different mitzvot that we perform at the Seder.

Two are from the Torah:

1) telling the Exodus story

2) eating matzah

The other mitzvot are rabbinical:

3) eating Marror (bitter herbs)

4) eating the Afikomen (an extra piece of matzah for dessert as a reminder of Passover offering)

5) saying Hallel (Psalms of praise)

6) drinking the Four Cups of wine

7) demonstrating acts of freedom and aristocracy -- e.g. sitting with a pillow cushion and

leaning as we eat and drink, and beginning the meal "with a dip."

The 15 steps of our Seder were composed in the 11th century by Talmudic commentators, either Rashi or Tosfot.

LAWS OF THE FOUR CUPS OF WINE

At the Seder, every Jew should drink four cups of wine corresponding to the four expressions of freedom mentioned in the Torah (Exodus 6: 6- 7). Since we are free people this evening, nobody should pour their own wine, but rather each pour

for each other -- as if we are royalty who have servants. It is best to use red wine, since this alludes to the blood spilled by Pharaoh, blood as part of the Ten Plagues, and the blood the Jews put on their doorposts.

Someone who has difficulty drinking wine may use grape juice, but should add a little wine so the taste of alcohol is detectable. Everyone should have their own wine cup, which holds a "Revi'it" -- i.e. a minimum of 98cc (3.3 oz) according to Rabbi Moshe Feinstein, or 150cc (5.1 oz) according to the Chazon Ish. When Passover falls on Shabbat, the minimum amount for the first cup is 4.42 oz., even according to the Rabbi Feinstein. It is preferable to drink the entire cup of wine for each of the Four Cups. Otherwise, you should at least drink a majority of the cup. Jewish law defines an act of "drinking" as two swallows without pausing. This is the preferable way to consume the Four Cups. Otherwise, you should at least consume the wine within 4 minutes.

As an expression of freedom, the Sages enacted leaning to the side while drinking the Four Cups of wine. Everyone should lean to the left and back, as leaning means reclining on something!

THE BLESSINGS

Kiddush should be recite while seated. You should have in mind to fulfill two mitzvot:

1) the mitzvah of Kiddush that we say on every Shabbat and Yom Tov

2) plus the special mitzvah to drink Four Cups of wine at the Seder

When saying the "Shehechianu" blessing, you should have in mind that it applies to all the various mitzvot of Seder night. When the Seder falls on Saturday night, you

should also make the Havdallah blessings as listed in the text, using the Yom Tov candles as your Havdallah candle.

URCHATZ

Everyone at the Seder now washes their hands in the manner of washing for bread -- pouring water from a cup, twice on each hand. This is done WITHOUT a blessing.

We do this because any detached food dipped into one of the seven fluids (water, wine, blood, dew, milk, olive oil, and date honey) makes the food susceptible to spiritual uncleanliness and requires washing of hands if the food will be eaten with the hands. Therefore, if the food will be eaten with a fork, then no washing is necessary. In that case, the leader should wash his hands, and then dip all the pieces.

KARPAS

Take the Karpas vegetable and dip it in salt water. This must be a vegetable whose bracha is "Borei Pri Ha-Adamah" when eaten raw, but that is not useable for Marror. Options include celery, parsley, or potato. During preparation, it is important to check the vegetable carefully, since leafy vegetables in particular can contain tiny insects, which are obviously not kosher to eat. One should eat LESS than the size of a kezayit

(15 grams), to avoid having to say an after-blessing. You should have in mind that the blessing will also go on the Marror -- thus linking the Karpas to the meal, and fulfilling your after-blessing obligation with Grace After Meals. If you inadvertently ate more than a kezayit, post facto you need not say an after-blessing.

YACHATZ

The leader of the Seder breaks the middle matzah in two. The smaller piece is put back in-between the other two matzot, to be eaten later at HaMotzi. The larger piece is wrapped up and becomes the Afikomen. The Talmud states that children should try to

"steal" the Afikomen in order that they will be encouraged to remain awake during the Seder. Notice that the two mitzvot of eating matzah at the Seder will be from the same piece.

 

MAGGID

As we begin the main part of the Seder -- the telling of the Exodus -- it is important to have a good translation of the Haggadah so you can understand what you are saying. This first paragraph of the Haggadah is written not in Hebrew, but in Aramaic, which was the common language of the time. Many have the custom of saying aloud, "I hereby am about to fulfill the mitzvah of telling the Exodus story." We uncover the matzot, then keep the broken matzah raised for all to see, until the start of the Four Questions.

FOUR QUESTIONS

Remove the Seder plate from the table until it is time to eat. We do this in order to prompt questions, and also to show that we're not going to eat until we've told the story!

It is customary for the youngest person at the Seder to recite the Four Questions. At this time, we also pour the Second Cup of wine.

AVADIM HAYEENU

The three matzot should be left uncovered for the duration of telling the Exodus story.

The Mishnah Brura says that this declaration, "We were slaves in Egypt," is the essential answer to the Four Questions, and that after this point it is permitted for young children to go to sleep.

VI-HEE SHE-AMDA

In an expression of joy, the matzot are covered and the wine glasses are raised while reciting this paragraph.

TEN PLAGUES

Every time one of the plagues is mentioned, we dip our finger in the wine and spill a drop. This reminds us that our cup of joy is not complete because people had to die for our salvation. Thus it is considered insensitive -- after completing the drops -- to lick one's finger! Rather than your "pinky" finger, you should use your "pointer finger" (Etzba in Hebrew), which corresponds to the declaration in the Torah that the plagues were Etzba Elohim -- "the finger of God" (Exodus 8:15). You should spill a total of 16 drops -- 3 for "blood, fire and pillars of smoke," 10 more for the plagues, and another 3 for Rabbi Yehudah's abbreviation. This total of 16 equals the numerical value of "Yud-Heh," which is one of the Names of God. After all the drops have been spilled, the cup should be refilled.

LIFICACH

Cover the matzot, raise the cup of wine, and recite the paragraph aloud and joyfully.

SECOND CUP

When you drink the wine, don't forget to recline. So important is this expression of

freedom, that if one forgets to lean while drinking the second cup, the law states you have to drink it again! If we already made the blessing over wine on the First Cup, why do we make a new blessing here again? Because of the significant time-lapse

between the two cups.

RACH'TZAH

Since we already washed our hands previously before the Karpas, you should intentionally make your hands dirty, so that the blessing on the washing here should not be in vain. This can be accomplished by touching your shoe or scratching your head.

How do we wash our hands? First, fill a large cup with water. Pour half the water over your right hand, then half the water over your left hand, making sure the water reaches every part of the hands. Then say the blessing and dry your hands. From this point onward, be careful not to talk until you've eaten the matzah. This is to avoid any "mental interruptions" between the washing and the eating. Better yet, try not to get involved in any side-talk until after you've finished eating also the Marror (bitter herbs) and the Korech sandwich. In this way, the blessings of "Motzi, Matzah and Marror" will also carry over to the sandwich.

MOTZI

It is a Torah mitzvah to eat matzah on Seder night. Jewish law defines an act of "eating" as swallowing a kezayit within 2-4 minutes (kiday achilat pras). If this is difficult, you may sip some water while eating. At the very least, the matzah must be consumed within 9 minutes. The time begins not with the first bite, but with the first swallow. Therefore, you can gain some extra time by chewing up some matzah before taking the first swallow. A kezayit is approximately 45-50 cc, which is roughly 2/3 of a square matzah, or 1/2 of the hand-made round matzot. (According to the Chazon Ish, the amount is about 25% bigger.) Unlike when we make "Hamotzi" on Shabbat, on

Passover we do not dip the matzah in salt. This is because it is a special mitzvah to taste the matzah itself. There is a custom as well to kiss the matzah before eating it, in accordance with the verse, "Serve God with joy" (Psalms 100:2). Before the leader recites the blessing, everyone should have prepared in front of them enough matzah to fulfill the mitzvah properly. Don't forget to eat the matzah while reclining to the left.

 

MATZAH

We recite a second blessing over matzah as the special mitzvah of Seder night.

After reciting the blessing, the leader should break both matzot together, so no there is

minimal interruption between the blessings and the eating. Since there is probably not enough from the top and middle matzah to fulfill everyone's minimum volume of 45-50 cc, everyone should eat at least a small piece of both these two matzot, supplementing it with other matzot from the table. The Vilna Gaon says that a Jew fulfills a mitzvah every time he eats a kezayit of matzah during the entire week of Passover.

MARROR

Take an amount of Marror equivalent to the size of a kezayit. Even though many have the custom of using horseradish, the Talmud nevertheless includes "Chasa" -- Romaine lettuce - as one vegetable which may be used as Marror. If Romaine lettuce is used, the leaves should total 8-by-10 inches, or about 25-29 cc. Extreme care should be taken to check the lettuce since frequently there are small bugs in the leaves. If horseradish is used, it should be compacted into 1.1 fluid ounce -- an amount equivalent to 1/2 of a typical egg. Horseradish in jars bought from the stores should not be used, since sweeteners and vinegar are added to make them less bitter. Particularly problematic is "red horseradish" which is actually a mixture of beets and horseradish. If you use pure horseradish, it should be ground up before Yom Tov begins. Before making the blessing, the Marror should be dipped into the Charoset, and then shaken off. The Talmud says a bit of Charoset serves as an "antiseptic" to dilute the harsh effects of the

Marror. When reciting the blessing, have in mind that the Marror will be eaten in the "Korech sandwich" as well. You should not lean while eating the Marror. It must be consumed within 2-4 minutes of the first swallow.

KORECH

Take the bottom matzah (remaining from the original 3) and make a sandwich with the Marror. For this mitzvah, it is okay to use smaller amounts. The amount of matzah should be approximately 23-25 cc -- roughly 1/3 of a square matzah, or 1/4 of a round matzah. (According to the Chazon Ish, the amount is about 25% bigger.) The amount of Marror needed is 3.6 by 2.7 inches of Romaine lettuce, or 0.7 compacted fluid ounce

of horseradish. Dip the sandwich into the Charoset and then shake it off. Say the paragraph of "Remembrance of the Temple." There is no blessing. Eat the sandwich while leaning to the left. It must be consumed within 2-4 minutes of the first swallow.

SHULCHAN ORECH

Eat a festive meal. It is traditional to begin the meal with an egg, which symbolizes the

Chagigah offering. This way, everyone starts the Seder meal with the same thing -- as in Temple times when everyone ate the Chagigah offering. The meal should preferably end before midnight, in order to eat the Afikomen by that time. It is important not to eat so much that you will be too full to eat the Afikomen. The meal should not include any roasted meat, in order to distinguish our meal from that of Temple times, when the "Pascal lamb" was eaten roasted. (Dry-pan roasting is a problem; the juices produced are not sufficient to be considered "cooking.") The meal is actually an extension of the

"Hallel" praises, so one should continue to speak about the Exodus throughout the meal. As well, the entire meal should ideally be eaten while leaning to the left.

AFIKOMEN

The Afikomen should preferably be eaten before the middle of the night. (This exact time will vary depending on geographic location; check with your local rabbi.) If eating the Afikomen by this time will mean rushing through the Seder, then it may be eaten later. The Afikomen should be eaten while you are "full" -- yet with still some room in your stomach. If you are full to the point of "stuffed," eating the Afikomen might not

halachically be considered an act of "eating." The amount of matzah that everyone should eat for the Afikomen is a kezayit. This equals approximately 45-50 cc, which is roughly 2/3 of a square matzah, or 1/2 of the hand-made round matzot. (According to the Chazon Ish, the amount is about 25% bigger.) If an individual finds eating this amount difficult, then he may eat half that amount. Be sure to give each person at least one small piece from the Afikomen, and then make up the remaining volume from other matzot. After the Afikomen, nothing else should be eaten for the remainder of the night -- except for the drinking of water, tea, and the remaining two cups of wine. The Afikomen is eaten while reclining to the left. It must be consumed within 2-4 minutes of the first swallow.

 

BARECH

Everyone should rinse their wine cup clean, and then fill it for the Third Cup, which will be drunk at the conclusion of "Grace After Meals." It is customary for the master of the house to lead the "Grace After Meals" on the night of Passover. On various occasions during the year, the leader will say "Grace After Meals" while holding a cup of wine. At the Seder, everyone may do so!

THIRD CUP

It is preferable to drink the entire cup of wine. Otherwise, you should at least drink a

majority of the cup. It is preferable to "drink" the cup in two swallows without pausing. Otherwise, you should at least consume the wine within 4 minutes. Don't forget to lean to the left while drinking.

OPEN DOOR FOR ELIJAH

Pour the Fourth Cup, and also the extra cup for Elijah. It is customary to use the "leftovers" from Elijah's cup to fill everyone's Fourth Cup, or else to use it for Kiddush the next day.

FOURTH CUP

It is preferable to drink the entire cup of wine. Otherwise, you should at least drink a

majority of the cup. It is preferable to "drink" the cup in two swallows without pausing. Otherwise, you should at least consume the wine within 4 minutes. Don't forget to lean to the left while drinking. The after-blessing for wine should then be recited.

 

 

CHAD GADYA

Although the Seder has officially ended, it is praiseworthy to continue speaking about the Exodus until sleep overtakes you. Many have the custom of reciting "Song of Songs" at this time.

SMASHED TATERS

4 To 6 russet or Yukon gold Potatoes, scrubbed (skins on)

1/2 cups milk

1/2 cup sour cream

2 tablespoons butter, melted

2 Tablespoons fresh Chives

2 cloves Garlic, peeled

Fresh ground pepper to taste

Wash thoroughly 4-6 potatoes, but do not peel. Cut into 1-1/2 to 2-inch cubes and place in large pan of just enough cold water to cover. Place the peeled garlic in the same pan. Put over high heat and bring to a boil, then turn heat down to medium and maintain a rolling boil. Cover and cook for about 15 minutes until potatoes are fork- tender. Drain potatoes. Add milk, melted butter, sour cream and chives and hand mash together just until blended. Season with fresh ground pepper to taste. (should be lumpy)

SPICED FRIED ONIONS WITH RICE

3 tablespoons peanut or sunflower oil

2 large onions, sliced

1 tablespoon onion seeds

1 large cinnamon stick, broken

2 pieces star anise

6 black peppercorns

2 bay leaves

1 cup long-grain rice

2 cups vegetable or chicken broth

Salt

Heat oil in a large pan, then add onions, spices and bay leaves, and cook for 4 to 5 minutes. Stir in rice, add broth and salt, and bring to a boil. Stir, then cover and simmer for 12 to 15 minutes. Season to taste before serving.

STRAWBERRY ALMOND CREAM NAPOLEONS

1 sheet (half of 17-ounce package) frozen puff pastry

1 package (3.4 ounces) instant vanilla pudding mix

1 cup skim milk

1 teaspoon almond extract

1 cup light whipped topping

2 cups stemmed and sliced strawberries

1/3 cup sliced almonds, toasted

Powdered sugar, for garnish

Heat oven to 400 degrees.

Thaw folded pastry sheet 20 minutes. Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles. Space apart on baking sheet. Bake in center of oven about 15 minutes until well browned and baked through. Remove to rack to cool.

Meanwhile, in bowl, whisk pudding mix, milk and extract 2 minutes; fold in whipped topping to blend thoroughly. Cover and refrigerate.

Carefully split each piece of pastry in half horizontally. Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally. Cover with pastry tops. Dust with powdered sugar.

Serve with Strawberry Sauce (recipe follows), if desired. Makes 6 servings.

To make Strawberry Sauce: Stem and halve 1 pint basket strawberries and puree in blender container with 2 tablespoons granulated sugar and 1 teaspoon lemon juice until smooth. To serve, divide sauce among 6 plates; top each with a Napoleon.

Note: All components of this dessert can be prepared several hours in advance. Cover and refrigerate pudding mixture, strawberries and sauce. Assemble just before serving.

STRAWBERRY CHEESECAKE IN A GLASS

1 pint basket California strawberries, stemmed and sliced

3 tablespoons currant jelly or 2 tablespoons sugar

8 ounces light cream cheese, softened

3 tablespoons skim milk

2 tablespoons lemon juice

2 tablespoons sugar

1 cup light whipped topping

1 cup graham cracker crumbs

In bowl, toss strawberries with jelly; cover and set aside.

In mixer bowl, beat cheese, milk, juice and sugar until smooth; fold in whipped topping.

Spoon 2 tablespoons crumbs into each of four 8- to 10-ounce stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally. Serve immediately or cover and refrigerate up to 6 hours. Makes 4 servings

 

 

 

STRAWBERRY CHOCOLATE MOUSSE CAKE

1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs

3 tablespoons melted butter or margarine

2 pint baskets strawberries, stemmed and halved

2 cups (12 ounces) semisweet chocolate chips

1/2 cup water

2 tablespoons light corn syrup

2 1/2 cups whipping cream, divided

1 tablespoon sugar

In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch spring form pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan; set aside. Place chocolate chips in blender container.

In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.)

Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl, beat remaining 1 cup cream to form soft peaks. Add sugar; beat to form stiff peaks.

Remove side of pan; place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream.

To serve, cut into wedges with thin knife, wiping blade between cuts. Serves 12

STRAWBERRY ORANGE CUPS

1 pint basket strawberries

1 envelope unflavored gelatin

2 tablespoons cool water

2 tablespoons boiling water

1/2 cup frozen orange juice concentrate, thawed

1 1/2 cups skim or low fat (2 percent) milk

1 teaspoon vanilla extract

1 tablespoon sugar (optional)

Wash the strawberries and remove the stems. Cut half of them into thin slices and place them in the bottoms of six, 8-ounce custard cups, dividing equally. Soften the gelatin in the cool water for 5 minutes. Add the boiling water to the softened gelatin and stir until completely dissolved. Combine the orange juice concentrate, milk, vanilla and sugar and mix well. Stir in the dissolved gelatin and pour the mixture over the sliced strawberries in the custard cups. Place in the refrigerator for about 2 hours, or until completely jelled.

Halve the remaining strawberries; divide equally among cups. Garnish with additional whole strawberries if desired. Makes 6 servings.

SWEET AND SOUR MEATBALLS

2 pounds of lean ground round

2 bottles chili sauce

2-3ounces Grape Jelly

Salt & Pepper to Taste

Empty chili sauce into a 5 quart pan. Add the grape jelly and melt into the sauce. Make your meatballs and drop into the simmering sauce. Cook for an hour. Let the mixture cool and refrigerate overnight. Remove fat from tops of the meatballs

WHITE BREAD USING RICE FLOUR

2 cups white rice flour, divided

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1/4 ounce gluten-free quick rise yeast

1/2 cup low-fat cottage cheese

1/2 cup water

2 tablespoons olive oil

2 tablespoons honey

1 egg

Combine 1 3/4 cups of the flour, xanthan gum, salt and yeast in a large bowl. Heat cottage cheese, water, oil and honey in a small saucepan until very warm, 120 to 130 degrees. Pour into flour mixture then add egg. Stir until well-blended. Stir in remaining 1/4 cup flour. Knead dough in bowl until smooth and all flour is incorporated. Dough will be somewhat sticky. Cover bowl and let rest 10 minutes.

Shape into loaf, place in lightly greased loaf pan. Cover, let rise in warm place 30 minutes. Bake at 400 degrees for 30 minutes or until golden brown. Remove from pan, cool on wire rack.

 

 

 

 

 

 

YEMENITE HAROSET

1/2 pound pitted dates

1/4 pound raisins

4 dried figs

1 1/2 cups sweet wine

1/4 pound walnuts

1/4 pound almonds

2 tablespoons sesame seeds

1/2 teaspoon EACH cumin, ground ginger, cinnamon and cardamom

Place fruits in food processor or blender. Finely chop. Add 1/2 cup wine. Mix again at low speed. Add remaining ingredients and mix at low speed until nearly smooth. Refrigerate.

 

SHALOM FROM SPIKE & JAMIE



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