BUBE'S CRCKPOT CHOLENT
(6 Quart)
INGREDIENTS:
1/2-2 cups mixture of white kidney, white fava & white
lima beans
1/2-1 cup barley
4-5 potatoes - cut into medium sized chunks/cubes
1 large onion - chopped
salt and pepper to taste
1 - 1-1/2 cups ketchup
1-1/2 lbs. cubed stew &/or shoulder beef
water to cover
DIRECTIONS:
A. Soak beans overnight.
B. Drain.
C. In average morning light, check beans for
spots - DISCARD bad ones.
D. Check barley for bugs, then wash. Those
floating to the top - DISCARD.
D. Add good ones to the crockpot.
E. Add all items to crockpot which you have
set on HIGH.
F. Make sure that the level of water in the
crockpot is covering all items.
G. Right before candle lighting - lower setting
to medium.
H. Add water so that all ingredients are just
covered.
YIELDS: servings.
NOTE: Add a roll of the vegetable kishke wrapped
in foil: See recipes.
ROASTED WHOLE CHICKEN
INGREDIENTS:
2 large carrots - cut into chunks
2 stalks celery - coarsely chopped
2 medium onions - coarsely chopped
2 medium potatoes - cut into chunks
1 (4-to 7-pound) whole roasting chicken
2 tbs. vegetable oil
DIRECTIONS:
A. Preheat the oven to 425 degrees Farenheit.
B. Combine the carrots, celery, onions, and potatoes in a shallow
roasting pan.
NOTE: (You can omit the vegetables and place the chicken on an oiled
wire rack in the pan.)
C. Wash the chicken inside and out.
D. Pat dry. If desired, stuff.
E. Tie the chicken legs together to hold their shape.
F. Tuck the wings under the body.
G. Sprinkle with salt and pepper.
H. Rub the oil over the chicken.
I. Place the chicken, breast-side up, on the vegetables in the roasting
pan.
J. Roast, uncovered, for 15 minutes.
K. Reduce the heat to 350 degrees Farenheit.
L. Invert the chicken so that its back is up and roast, basting occasionally
with the pan drippings, for 15 minutes.
M. Turn to one side and roast, basting occasionally, for 15 minutes.
N. Turn to the other side and roast, basting occasionally, another
15 minutes.
O. Return the chicken breast side up and roast until browned and
the thigh juices run clear when poked deeply
with a fork or the thigh meat registers 170 degrees Farenheit on a meat
thermometer
(15 to 40 minutes per pound unstuffed; 30 minutes to 1 hour per pound stuffed.
P. Total cooking time runs from 50 minutes to 1½ hours for
unstuffed; 1¾ to 2 hours for stuffed).
Q. Cover loosely with foil and let stand about 15 minutes before
carving.
(The internal temperature will continue to rise.)
YIELDS: 4 to 5 servings.
VARIATIONS:
Hungarians often flavor the chicken with marjoram and Greeks
with lemon and oregano.
Rumanians commonly serve it with mujdei (garlic sauce).
HUNGARIAN ROAST CHICKEN:
Combine 2 tablespoons margarine or schmaltz
1 minced small onion
½ teaspoon dried marjoram
place in the cavity of the chicken.
Italian Roast Chicken:
Rub the chicken skin with olive oil .
Place 1 tablespoon chopped fresh or 2 teaspoon dried sage &
1 unpeeled clove garlic in cavity of chicken.
If desired, roast the chicken on a bed of cubed potatoes mixed with a little
chopped fresh or dried rosemary.
SHIMON'S CARROT SALAD
INGREDIENTS:
4 carrots
1 handful raisans
1/4 cup fresh orange juice
1/2 tsp. sugar
DIRECTIONS:
A. Peel and grate carrots.
B. Mix in a bowl with raisans and orange juice.
C. Add sugar to taste.
ELLIOT'S ORANGE & ALMOND SALAD
INGREDIENTS:
2 tbs. minced parsley [check for bugs]
2 tbs. "KOSHER" balsamic vinegar
1 tbs. olive oil
1 clove garlic minced
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
8 cups cut lettuce [check for bugs]
3 stalks celery - sliced [check for bugs]
8 scallions - sliced [check for bugs]
11 oz. can mandarin oranges - drained
DIRECTIONS:
A. Combine parsley, vinegar, oil, garlic, sugar, salt, pepper
& 1 tbs. water
B. Whisk well until blended.
C. In a large bowl, combine lettuce, celery and scallions.
D. Add the dressing, toss to coat.
E. Place almonds in a small non-stick skillet and cook, stirring occasionally,
until lightly browned 2-3 minutes.
F. Serve the salad topped with orange sections and toasted almonds.
EVA's CILANTRO SALAD
INGREDIENTS:
4 cups cut lettuce [thoroughly check for bugs]
12 cherry tomatoes - halved
1 cup bean sprouts
1/4 cup minced cilantro [check for bugs]
2 scallions - thinly sliced
2 tbs. olive oil
1 tbs. lemon juice
2 tbs. grated "KOSHER" parmesan cheese
DIRECTIONS:
A. In large bowl, combine lettuce, tomatoes, sprouts, cilantro,
and scallions.
B. Add the oil and lemon juice.
C. Toss to coat.
D. Serve, sprinkled with cheese.
ODETTE'S CHICKEN ROSEMARY
INGREDIENTS:
1 lemon - "fresh" juice of
1 roasting "whole" chicken ~ 7 lbs.
1 large onion - quartered
salt
pepper
2 tsp. dried rosemary [check for bugs]
1/2 cup water
GLAZE INGREDIENTS:
2 tbs. "parve" margarine (USA type)
2 tbs. "kosher" dijon mustard
2 tbs. honey
2 tbs. orange or apricot jam
2 tbs. orange flavored liquor "kosher"
DIRECTIONS:
A. Preheat oven to 400 degrees Farenheit.
B. Pour lemon juice inside and outside of chicken.
C. Place the rind and onion inside the chicken.
D. Season chicken with salt, pepper, and rosemary.
E. Add water to the roasting pan.
F. Roast for 30 minutres, uncovered.
G. Lower heat to 350 degrees Farenheit and roast 1 more hour.
GLAZE PREPARATION:
A. In a small saucepan, simmer 'parve' maragarine, mustard,
honey and jam for 2 minutes.
B. Remove from heat and add liqueur.
C. Brush glaze on chicken.
D. Roast 30 minutes more or until glaze is shiny and drumstick moves easily.
FRIEDA'S "I CAN'T BELIEVE IT'S NOT CHOPPED LIVER"
(PARVE or MEAT)
INGREDIENTS:
2 cups of water
1 cup lentils
2 bouillon cubes (chicken or vegetable) "OSEM or TELMA"
1 tsp. olive oil or "parve" margarine
1 large onion - chopped
1 cup walnuts
salt pepper
parsley for garnish [check for bugs]
DIRECTIONS:
A. Cook lentils covered in water adding the bouillon cubes
for about 30 minutes or until tender.
B. More water can be added if necessary.
C. Drain.
D. Heat oil in skillet.
E. Saute onion until translucent.
F. In a food processor, process lentils, onion and walnuts until desired
consistency.
G. Season to taste with salt & pepper.
H. Chill.
I. Garnish with parsley.
BENNY'S BEAN SALAD
INGREDIENTS:
1/2 tsp. pepper
3/4 cup sugar
1/3 cup canola oil
1/2 cup vinegar
1 tsp. salt
1 onion - sliced in rings
1 pepper - sliced into rings
1 can green beans - cut
1 can yellow beans
1 can kidney beans
1 can chickpeas
DIRECTIONS:
A. Mix the vinegar, pepper, sugar, oil and salt.
B. Pour over a mixture of the beans, chickpeas, onions and pepper.
RIVKA BATYA'S COLD SALMON FOR SHABBAT
INGREDIENTS:
1/2 yellow bell pepper
1 to 2 cup dry white wine
1 tsp. basil
1 Ib. salmon fillet
1/2 red onion
1/2 red bell pepper
1/2 green bell pepper
DIRECTIONS:
A. Slice onion in very thin rings.
B. Spread over the bottom of a rectangular Pyrex dish.
C. Lay salmon on top of onion slices.
D. Pour wine over fish.
E. Sprinkle the basil over the fish.
F. Wash and seed the bell peppers.
G. Slice in long thin strips.
H. Lay the remaining onion over the fish, then lay the bell pepper strips
in a pattern partially over the fish and partially laying in the pan around
the fish.
I. Bake 10 to 15 minutes until just done.
J. Broil 3 to 4 minutes to cook the pepper and top a little extra.
K. Do not brown!
L. Refrigerate and serve cold at lunch.
ELLIOT'S TOMATO SALAD
INGREDIENTS:
1 1/2 lb. tomatoes
1 small onion
1 tsp. red wine vinegar
1 tbs. olive oil
salt
freshly ground black pepper
DIRECTIONS:
A. Wash the tomatoes and slice them.
B. Peel and fnely slice the onion.
C. Put the tomatoes and onion into a bowl and gently stir in the vinegar,
oil, salt and pepper.
YIELD: 4 servings.
DEVORA TOVA'S ORIENTAL COLE SLAW
INGREDIENTS:
Cole Slaw:
1 pkg. green coleslaw or 1 large cabbage (checked) shredded
1 bunch scallions - sliced thin
1/2 c. slivered toasted almonds
1 pkg. Ramen noodles - crumbled (without the soup packet)
Dressing:
1/4 c. sugar
1 tsp. salt
1 tsp. pepper
1/2 c. salad oil
1/4 c. "kosher" rice vinegar
DIRECTIONS:
Combine salad ingredients and marinate with dressing.
YIELD: 2 large containers.
YONATAN YITZCHOK'S CABBAGE SALAD
INGREDIENTS:
1 head cabbage - shredded coarsely (checked)
3 tbs. natural sunflower seeds
6 scallions - thinly sliced (including some of the green part)
3/4 cup thin chow mein noodles
2 tbs. slivered almonds
Dressing:
1/4 cup sugar
1/2 tsp. pepper
1 tsp.. salt
1 cup canola oil
6 tbs. white vinegar
DIRECTIONS:
A. Combine all ingredients just before serving.
B. Pour over 3/4 dressing and toss very well.
TOVA'S TOMATOES STUFFED with RICE
INGREDIENTS:
1/2 cup brown rice
1 cup water
kosher salt
8 large tomatoes
2 tbs. olive oil
1 medium onion - chopped
2 cloves garlic - crushed
6 tbs. tomato paste
6 tbs fresh parsley (check for bugs)
2 tbs. chopped fresh mint
pinch - oregano
freshly ground pepper
2/3 cup dry red wine
DIRECTIONS:
A. Put the rice into a heavy-bottomed pan with the water and
a little salt and bring to boil.
B. Then turn the flame down, covering the pan and cooking therice gently
for 40 minutes, till tender and all water absorbed.
C. While the rice is cooking, cut a small piece off the top of each tomato
and hollow out the center with a teasponn.
D. Keep the tomato top and pulp separate.
E. Sprinkle salt inside each tomato cavity and leave upside down to drain.
F. Pre-heat oven to 350° degrees Farenheit and make the stuffing heat
the oil in a large saucepan and saute the onion for 5 minutes.
G. Add garlic, rice, scooped out tomato pulp, herbs, and seasoning.
H. Cook over high flame until mixture is fairly dry.
I. Arrange tomatoes in an oiled oven proof dish, fill them with stuffing,
and put the tops back on the tomatoes.
J. Mix the remaining tomato paste with the red wine and a little salt and
pepper and pour around the tomatoes.
K. Bake for 20 minutes.
YIELD: 4 servings.
CHICKEN NOODLE SOUP SALAD
INGREDIENTS:
2 packs chicken soup mix
1 medium cabbage
3/4 cup sliced almonds (toasted)
3 scallions
Dressing:
1/3 cup oil
5 tbs. vinegar
3 tbs. sugar
1/4 tsp. pepper
DIRECTIONS:
A. Combine first 4 ingredients in a bowl.
B. Add dressing and toss.
ETTI'S SQUASH KUGEL
INGREDIENTS:
2 boxes frozen cooked squash, defrost
1/4 to 1/2 c. Coffee Rich
4 eggs
1 stick "parve" margarine - melted
1 cup sugar
1 cup flour
cinnamon
DIRECTIONS:
A. Mix squash and margarine.
B. Add sugar and flour.
C. Beat eggs with Coffee Rich.
D. Add to mixture.
E. Sprinkle with cinnamon.
F. Bake at 350° Farenheit uncovered for 1 hour.
SHIMON BARUCH'S PINEAPPLE KUGEL
INGREDIENTS:
1 pkg. wide noodles (1 lb. bag)
3 eggs
1 stick parve margarine - melted
3/4 cup sugar
1 pkg. vanilla sugar
1 large can crushed pineapple -with juice
1 small can pineapple rings - for decoration
DIRECTIONS:
A. Mix eggs, margarine, sugar, vanilla, sugar, and crushed
pineapple together.
B. Add mix to cooked noodles in a 12" x 9" pan.
C. Decorate with pineapple rings.
D. Cook for 1 hour at 350° Farenheit.
E. Don't cover it.
ELISHEVA'S BAKED HERB-CRUSTED CHICKEN BREASTS
Tenderize the boneless chicken breast halves by flattening them as you would for a chicken piccata, then marinate in lemon juice.
INGREDIENTS:
6 skinless boneless chicken breast halves
6 tbs. fresh lemon juice
2 tbs. "PARVE" margarine
2 tbs. olive oil
1 1/2 cups plain dry "PARVE" breadcrumbs
6 tbs. chopped fresh or dry basil
3 tbs. chopped fresh or dry parsley (check for bugs)
1 1/2 tbs. chopped fresh or dry rosemary (check for bugs)
1 1/2 tsp. salt
1/2 tsp. ground black pepper
lemon wedges
DIRECTIONS:
Using meat mallet, pound chicken breasts between sheets of plastic wrap to ½ to ¾ inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
A. Preheat oven to 450° degrees Farenheit.
B. Melt margarine with oil in small saucepan over medium heat; cool slightly.
C. Mix bread crumbs, basil, parsley, rosemary, salt and pepper in pie dish.
D. Brush chicken breasts on both sides with breadcrumb mixture.
E. Place chicken on baking sheet.
F. Bake until chicken is cooked through and breadcrumbs are golden, about
20 minutes.
G. Transfer to plates.
H. Serve, placing lemon wedges alongside.
YIELD: 6 servings.
ELISHA'S ROLLED BREASTS OF TURKEY
INGREDIENTS:
6 boneless turkey shnitzels or boneless chicken breasts
1 1/2 cups seasoned golden breadcrumbs
1/2 cup mayonnaise
1/2 cup apricot jam
Garlic according to taste - more the better
1/2 teaspoon pepper
DIRECTIONS:
Using meat mallet, pound breasts between sheets of plastic wrap to between
½ to ¾ inch thickness. Place breadcrumbs in a glass baking
dish. Take each piece of shnitzel and press each side into the breadcrumbs.
Then roll each piece lengthwise and place in a second baking dish, one next
to the other.
A. Mix mayonnaise and apricot jam together until creamy.
B. Add garlic and black pepper.
C. Smear on the top of breaded shnitzels.
D. Place in preheated oven at 350° degrees Farenheit.
E. Bake for 45 minutes.
F. Serve hot.
GRILLED CHICKEN WITH THREE-MUSTARD SAUCE
INGREDIENTS:
1 1/2 cup chicken stock or canned low-salt broth
1 1/2 cup unsalted beef stock or canned broth
2 tbs. kosher dry vermouth or any kosher wine
2 tsp. Dijon mustard
1 tsp. whole-grain mustard
1 tsp. Creole mustard or spicy-brown mustard
4 skinless boneless chicken breast or turkey breast fillets
1 tbs. minced garlic, fresh or frozen
DIRECTIONS:
A. Combine both stocks and vermouth in heavy medium saucepan.
B. Boil over high heat until reduced to ¾ cup, about 25 minutes.
C. Add all mustards and whisk to blend.
D. Simmer until slightly thickened, about 3 minutes.
E. Season sauce to taste with pepper.
(Can be prepared one day ahead. Cover and refrigerate. Bring to simmer before
serving.)
F. Prepare barbecue (medium-high heat) or preheat broiler.
G. Rub chicken or turkey breasts with garlic.
H. Season with salt and pepper.
I. Grill chicken or turkey until cooked through, about 4 minutes per side.
J. Transfer chicken or turkey to plates.
K. Spoon sauce over and serve.
YIELD: 4 servings.
ODETTE'S KOSHER VERSION OF CORNON BLEU
INGREDIENTS:
4 chicken breasts
1 cup "parve" breadcrumbs
1 cup mayonnaise
salt and pepper to taste
2 lemons for decoration
1 pickle - slices
4 slices cold duck or any cold cut
mustard
sliced fresh basil
DIRECTIONS:
A. Separate chicken breast into eight halves.
B. Slice each half of breast lengthwise but not completely through.
C. Between each piece, spread a little mustard.
D. Place a few slices of pickle and thinly sliced cold meat or sliced fresh
basil over the mustard.
E. Close two sections together.
F. Carefully dip each piece of shnitzel into mayonnaise and partially wipe
off.
G. Then dip each piece of shnitzel into a plate of breadcrumbs.
H. Cover both sides.
I. Shake off.
J. Place shnitzel in baking dish, leaving some space between each piece.
K. Bake in oven at 425° degrees Farenheit for 35-40 minutes or until
golden brown.
L. Serve with slices of lemon.
YIELD: 6-8 servings.
MALKA'S CRANBERRY ALMOND APPLE PIE
INGREDIENTS:
1 roll Odense pure almond paste
1 unbaked 9 inch pie crust
5 baking apples, peeled, cored and sliced (5 c.)
1 cup sweetened dried cranberries
1/4 cup sugar
1/4 cup chopped almonds
1 tsp. cinnamon, divided
2 cup all-purpose flour
2 cup uncooked oats
2 cup brown sugar
6 tbs. "PARVE" margarine (USA) [[butter for dairy]]
DIRECTIONS:
A. Preheat oven to 375° Farenheit.
B. Roll almond paste between 2 sheets of wax paper to form an 8 to 9 inch
circle.
C. Press rolled almond paste into the bottom of unbaked pie crust.
D. In a bowl combine apples, cranberries, sugar, and 1 teaspoon of cinnamon.
E. Pour into pie shell.
F. In a bowl, combine remaining cinnamon, flour, oats, and brown sugar.
G. Cut "PARVE" margarine into flour mixture until crumbs are formed.
H. Bake 15 minutes.
I. Reduce heat to 350° and bake additional 30 to 35 minutes or until
outer edge of filling seems set.
J. Let cool completely on a wire rack.
K. Just before serving, decorate around edge with rosettes of "parve"
whipped cream, if desired.
YIELD: 8 servings.
ES GEZUNTA HEIT!!! B'TAYAVON!!!!
© Copyright 2002 Kosher Technical Konsultants
