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Rosh Hashanah |
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CINNAMON CHOCOLATE CHIP BISCOTTI
OATMEAL COOKIES WITH CHOCOLATE CHIPS AND DRIED CHERRIES
TUNA SALAD WITH GARBANZO BEANS
WHITE CHOCOLATE CHIP BISCOTTI WITH CRANBERRIES
STRAWBERRY KIWI SALAD >Back to
Top<
2 heads romaine lettuce, torn into small pieces
1 can mandarin oranges, drained
1 pint strawberries, sliced
4 kiwis, peeled and sliced
¼ cup slivered almonds, toasted
Dressing:
1 cup canola oil
2/3 cup rice vinegar (or regular white vinegar)
3 teaspoons sugar
1 teaspoon cracked black pepper
Combine salad ingredients. Combine dressing ingredients. Pour over salad, toss and serve. Serves 12-16.
WILD RICE SALAD >Back to Top<
4 cups water
1 teaspoon salt
1 cup wild rice (or a combination of wild and long rice)
½ cup finely chopped figs
¼ cup dried cranberries
1/3 cup toasted cashews, chopped
¼ cup chopped scallions
1/3 cup toasted pecans, chopped
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onion
Dressing:
2 tablespoons raspberry vinegar (if unavailable, use red wine)
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon sugar
¼ cup canola oil
¼ cup olive oil
Bring water, salt and rice to a boil. Reduce heat and simmer until water is absorbed, about 20 – 40 minutes. Cool. Toss with fruit and vegetables. Combine all dressing ingredients and pour over rice mixture. Mix well and refrigerate until serving time.
BAKED APPLESAUCE >Back to Top<
4 pounds cooking apples (Golden Delicious, Rome Beauty or Mackintosh),
peeled and cut into chunks
½ cup sugar
1 tablespoon vanilla
1 teaspoon cinnamon
Preheat oven to 350 degrees. In a large glass pan, combine apple chunks with sugar, vanilla and cinnamon. Cover pan with foil and bake for 40 minutes. Uncover and bake 20 minutes more. Mash with fork or puree in food processor. Delicious warm or cold, smooth or chunky. For variety, can include some pears.
CINNAMON CHOCOLATE CHIP BISCOTTI >Back to
Top<
Or mandelbroit, if you prefer the more traditional, less-yuppified name. These are delicious after any meal, and at any other time of the day!! They are very easy and everyone will want the recipe.
1 cup canola oil
1 cup sugar
3 eggs
3 cups flour
2 teaspoons baking powder
1 cup finely chopped pecans (optional)
1 cup semi-sweet chocolate chips
1 tablespoon sugar mixed with 1 tablespoon cinnamon
Preheat oven to 375 degrees. Beat together oil, sugar and eggs. Add flour and baking powder and mix well to combine. Stir in nuts, if using, and chocolate chips. Divide dough into 4 loaves and place on lightly greased baking sheets. Sprinkle with cinnamon-sugar mixture. Bake for 20 minutes. Cut into ½ -inch slices and bake another 15 minutes.
FRUIT CRISP >Back to Top<
This is a nice fall dessert that evokes the harvest. Delicious served warm with ice cream, cold with ice cream or alone. The recipe calls for apples but you can substitute any fruit. I’ve made it with peaches, with peaches and blueberries combined, with strawberry and rhubarb combined...the possibilities are endless.
10 large Granny Smith apples (about 5 pounds), cut into slices
¾ cup sugar
1 tablespoon cornstarch
1-1/2 teaspoons cinnamon
½ teaspoon nutmeg
5 tablespoons margarine, softened
1 cup sugar
1 large egg white
1 teaspoon vanilla
1 cup flour
¾ cup oats
1 teaspoon cinnamon
Preheat oven to 350 degrees. Combine apples, ¾ cup sugar, cornstarch, cinnamon and nutmeg and spread over bottom of a deep 9x13 – inch pan. Cream margarine with sugar. Beat in egg white and vanilla. Stir in flour, oats and cinnamon and crumble over apple mixture. Bake for about 1 hour.
MEXICAN SHEET CAKE >Back to Top<
I’m not sure what the connection to Yom Tov is except that this is a delicious dessert with an interesting twist.
½ cup margarine
¼ cup cocoa powder
1 cup water
2 cups flour
2 cups sugar
½ cup non-dairy creamer combined with 1 teaspoon white vinegar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon instant coffee
Preheat oven to 400 degrees. Combine margarine, cocoa and 1 cup water in small saucepan. Bring to a boil and remove from heat. Combine flour and sugar and then stir in cocoa mixture. Add rest of ingredients. Pour into greased 9x13 – inch pan and bake for 20 minutes.
Icing:
1 16 ounce box confectioner’s sugar
½ cup melted margarine
¼ cup cocoa powder
¼ cup non-dairy creamer
1 teaspoon vanilla
1 teaspoon coffee
1 teaspoon cinnamon
Combine all ingredients and mix well. Ice while cake is still slightly warm.
OATMEAL COOKIES WITH CHOCOLATE CHIPS AND DRIED CHERRIES
>Back to Top<
In the Succot spirit, we are trying to feature a wide variety of fruit and vegetable items. The dried cherries add color and a chewy bite to these already delicious cookies.
1 cup margarine, softened
1-1/4 cups brown sugar
2 eggs
2 teaspoons vanilla
1-3/4 cups all-purpose flour
1 teaspoon baking soda
2-1/2 cups oats, quick or old-fashioned
2 cups (1 package) semi-sweet chocolate chips
1 cup dried cherries
Preheat oven to 375 degrees. Cream margarine and both sugars. Add eggs and vanilla, beating well. Stir in flour and baking soda. Then add oats, chocolate chips and cherries, mixing well. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for approximately 10 minutes. Cook for 1 minute on cookie sheets, then remove to racks until completely cool.
THE BEST CHOCOLATE CAKE >Back to Top<
1 box devil’s food cake mix
1 box (4-1/2 ounces ) instant chocolate pudding
½ cup brewed coffee
4 eggs
1 cup tofutti sour cream
½ cup canola oil
½ cup kahlua
2 cups semisweet chocolate chips, for those who like it very rich
Preheat oven to 350 degrees. Mix all ingredients together, adding chocolate chips last, if using. Pour into a greased bundt pan and bake for about 55 minutes. Cool in pan for 10 minutes before removing. Wait for cake to cool completely, then glaze.
Glaze:
1 box (1 pound) confectioner’s sugar
1/3 cup cocoa powder
1 teaspoon vanilla
3 tablespoons margarine, softened
1/3 – ½ cup hot brewed coffee
Combine all icing ingredients, adding more coffee if glaze is too thick. Pour over cake.
WHITE CHOCOLATE CHIP BISCOTTI WITH CRANBERRIES >Back
to Top<
These are very colorful and nice for a dairy lunch, especially at Succot time.
½ cup margarine, softened
1-1/2 cups sugar
2 eggs
½ teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1-1/2 cups dried cranberries
1 cup white chocolate chips
Preheat oven to 350 degrees. Cream margarine and sugar. Add eggs and vanilla, beating well. Mix in flour and baking soda, then cranberries and chocolate chips. Shape into 3 logs and place on lightly greased baking sheets. Brush with beaten egg white. Bake until logs are golden, about ½ hour. Cool slightly on baking sheet, then slice logs into ¼- ½ inch slices. Place side down on baking sheets and bake an additional 10 minutes. Transfer to rack to cool.
HONEY MUSTARD SALMON >Back to Top<
1 (8 pound) salmon, butterflied and filleted
2 tablespoons Dijon Mustard
2 tablespoons honey
1 teaspoon dill
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon granulated garlic
½ teaspoon onion powder
½ teaspoon curry powder
1/8 teaspoon cayenne
Preheat broiler. Grease a large cookie sheet and place both pieces of fish side by side on sheet. Rub mustard on fish. Drizzle honey over fish. Sprinkle spices on fish. Broil for 5 minutes. Reduce oven heat to 400 degrees and bake for 15 minutes. May be served immediately, at room temperature or chilled. Serves 18. ©Debby Segura
SMOKED WHITE FISH SALAD >Back to Top<
This is simple and very good. It can be shaped like a fish, using an olive for the eyes and lemon slices for the fins. This is what we eat when we ask the A-mighty to make us fruitful like fish. It lacks the drama of an authentic fish head but it tastes and looks a lot better.
1 smoked whitefish (about 3 pounds), filleted and flaked
3 tablespoons mayonnaise
2 tablespoons lemon juice
¼ red onion, minced very finely.
Mix all ingredients together well. Shape, if desired, and refrigerate until serving. ©Debby Segura
TUNA SALAD WITH GARBANZO BEANS >Back to
Top<
This light salad, made with fresh tuna, can be used as an appetizer or the main event for lunch. Serves 12-16.
2 pounds fresh tuna
2 tablespoons Dijon mustard
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
2 tablespoons red wine vinegar
2 teaspoons lemon juice
1 cup olive oil
1 cup Kalamata olives in olive oil
1 can (15 ounces) garbanzo beans, drained
2 teaspoons rosemary
Spray a large heavy skillet with cooking spray. Brown tuna over medium heat, about 5 minutes on each side. (center should be moist but not pink). Remove from heat, cool and flake.
In a large bowl, combine mustard, spices, vinegar and lemon juice. Whisk in olive oil until blended. Add tuna, olives, garbanzo beans and rosemary. Toss to coat. Refrigerate and serve at room temperature.
CURRIED PUMPKIN SOUP >Back to Top<
You can liven up the presentation of this soup by serving it in hollowed out mini-pumpkins. Serves 12-16.
1 can (29 ounces) pumpkin
1 onion, diced
12 cups water
3 tablespoons pareve chicken soup powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cracked black pepper
Combine all ingredients in a large stockpot and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Puree. To make carrot soup, substitute 12 peeled and diced carrots for the pumpkin.
GREEN GODDESS SOUP >Back to Top<
This is a cold soup for lunch on a warm day. My friend, Dana, who is a professionally trained chef passed it on to me. Serves 16.
5 ripe avocados, peeled and cut into chunks
4 cucumbers, peeled and cut into chunks
8 cups water
2 tablespoons parve chicken soup powder
4 cups sour cream
2 bunches scallions
4 tablespoons lime juice
salt and pepper
Combine all ingredients and blend until smooth. Refrigerate until ready to serve.
RED PEPPER SOUP >Back to Top<
Bright and colorful. From Tzippora's Kitchen. Serve hot or cold. Serves 12-16.
6 tablespoons margarine
2 tablespoons olive oil
8 red peppers, diced
4 carrots, diced
3 shallots, diced
2 cloves garlic, minced
2 pears, chopped
12 cups water
3 tablespoons parve chicken soup powder
4 large strips roasted red peppers
1 teaspoon crushed red pepper
dash of cayenne pepper
salt and black pepper to taste
In a large stock pot, heat oil and margarine. Add vegetables and sauté over medium heat for 8-10 minutes. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for ½ hour. Puree.
BLACK EYED PEAS WITH VEAL >Back to
Top<
This stew is not beautiful but it is very good. Serves 8.
¼ cup canola oil
2 cloves garlic, crushed
2 pounds boneless shoulder veal, cut into 1-inch cubes (lamb or beef may be
substituted)
2 cups water
1 teaspoon salt
1 teaspoon paprika
½ teaspoon ground allspice
½ teaspoon cinnamon
½ teaspoon oregano
2 packages (10 ounces each) frozen black-eyed peas
In a Dutch oven, heat oil and sauté garlic 2 minutes. Add veal and brown. Add water and spices. Bring to boil, cover, reduce heat and simmer for 45 minutes. Add black-eyed peas and cook an additional 45 minutes or until meat is tender. Serve with rice. ©Debby Segura
ORANGE AND DATE CHICKEN SALAD >Back to
Top<
A refreshing alternative for lunch on a hot yom tov day. Serves 8.
4 cups orange juice
4 pounds skinless, boneless chicken breasts, cubed
½ cup chopped dates
½ cup slivered almonds, toasted
2 cups canned mandarin orange segments, reserving 2/3 cup syrup
1 cup frozen petite peas, thawed
4 cups Boston lettuce
Dressing
2/3 cup juice from mandarin oranges
6 tablespoons olive oil
6 tablespoons canola oil
6 tablespoons white wine vinegar
3 teaspoons cinnamon
salt and pepper to taste
In a large saucepan, bring the orange juice to a boil. Add the chicken cubes. Cover, reduce heat and simmer for 20 minutes. Remove from heat and cool. Remove chicken from orange juice. In a large bowl combine chicken, dates, almonds, oranges and peas. Combine all dressing ingredients and pour over chicken mixture. Toss. Arrange lettuce leaves on a large platter. Top with chicken mixture and serve. If not serving immediately, keep refrigerated.
STEW IN A PUMPKIN >Back to Top<
This is a special Succot treat. Follow the instructions carefully. (I once didn't and it was a big mess)
3 tablespoons olive oil
3 pounds beef stew
1 large onion, chopped
2 cloves garlic, minced
2 large tomatoes, chopped
1 large green pepper, chopped
1 cup dried apricots,
3 white potatoes, peeled and chopped
3 sweet potatoes, peeled and chopped
8 cups water
2 tablespoons beef broth powder
salt and pepper
1 large pumpkin
¼ cup margarine, melted
¼ cup red wine
1 can (16 ounces) corn, drained
Brown meat, onion, and garlic in oil. Add tomatoes, green pepper apricots, potatoes, water and beef broth powder. Sprinkle with salt and pepper. Bring to a boil, reduce heat, cover and simmer for 1 hour.
Preheat oven to 325 degrees. Cut top off pumpkin and discard. Scoop out seeds. Brush inside of pumpkin with melted margarine. Place pumpkin shell on a greased baking sheet. Stir wine and corn into stew and spoon whole thing into pumpkin. Bake for 1 hour. Place pumpkin in large bowl and serve, including some pumpkin with each serving.
SWEET AND SPICY ROAST >Back to Top<
This is my friend Elizabeth's most popular recipe.
1 (4-1/2 to 6 pound) shoulder roast
1 onion, chopped and sautéed in a small amount of oil
½ jar (20 ounces) sweet and sour duck sauce
½ jar (20 ounces) hot and spicy duck sauce
2 tablespoons onion soup powder
1 bag baby carrots
Place meat in large roasting pan. Put onion on top. Mix sauces with onion soup powder and spread over meat. Cover and marinate overnight. Preheat oven to 350 degrees. Add carrots. Cover and cook for 2-1/2 hours. Uncover and cook ½ hour more, basting frequently. Cool and thinly slice.
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SHALOM FROM SPIKE & JAMIE |
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