Waldorf Salad Recipe Ingredients 1/2 cup chopped, slightly toasted walnuts 1/2 cup celery, thinly sliced 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins) 1 sweet apple, cored and chopped 3 Tbsp mayonnaise 1 Tbsp fresh lemon juice Salt Pepper Lettuce Method: In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce. Serves 2. |
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Salmon with honey mustard sauce ¼ cup Dijon mustard 2 tablespoons whole-grain mustard 3 tablespoons honey 2 tablespoons prepared horseradish, drained 2 tablespoons finely chopped fresh mint leaves Kosher salt and freshly ground black pepper 2 pound fillet salmon, skin on 1 bunch watercress, coarsely chopped 1 small red onion, halved and thinly sliced 2 tablespoons aged sherry vinegar 2 tablespoons extra-virgin oil Directions: Whisk together the mustards, honey, horseradish, mint and ¼ teaspoon of salt and ¼ teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using. Heat the grill to high. Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes. While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with salmon fillet and drizzle each fillet with the mustard sauce. |
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Chicken soup with kneidlach 1 whole chicken plus two thighs 6 to 8 quarts water 1 onion, peeled and cut in quarters 6 carrots, peeled and cut in chunks 6 stalks celery, cut into chunks 2 parsnip, peeled and cut into chunks 2 turnips, peeled and cut into chunks 2 tablespoons kosher salt 1 tablespoon dill 1 tablespoon chicken consommé powder 1 box matza ball mix Place chicken and water in a large stock pot. Bring to a boil, remove scum and reduce heat to simmer. Add remaining ingredients and simmer for about 1-1/2 hours. Remove chicken and spices for a clear soup. Add consommé powder and stir. Chicken can be shredded and returned to soup if desired or used for chicken salad and other dishes. Prepare matza balls according to package directions. Add to soup. I have made matza balls from scratch and from the package and after years of trial and error, I have concluded that the packaged ones just taste better! |
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Meat loaf ½ cup ketchup 1 ½ tablespoons hickory barbeque sauce 1 tablespoon sugar 1 ½ pounds lean ground beef ½ cup all-purpose flour ¼ teaspoon salt ½ teaspoon onion powder ¼ teaspoon pepper 2 cloves garlic, minced ¾ cup Italian bread crumbs 1 egg beaten Direction: 1. Preheat the oven to 400° F. 2. In a large bowl, stir together the ketchup, barbeque sauce and sugar; set aside ¼ cup of the mixture. 3. With your hands, mix in the remaining ingredients. 4. Form the mixture into a loaf and place in a greased 9 by 5-inch loaf pan. 5. Bake, covered for 30 minutes. 6. Uncover and drain the fat from the pan, then slice the meatloaf while still in the pan. 7. Drizzle the reserved tomato mixture evenly over the meatloaf. 8. Bake, uncovered, for an additional 30 minutes, or until cooked through. |
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Baked potatoes 4 white potatoes 2 large sweet potates method: Evenly oil a cooking pan. Cut the potatoes and sweet potatoes into cubs. Sprinkle Paprica, garlic and oregeno evenly on top. Add a dash of sald and pepper. sprinkle oil on top. Bake covered on 350° F for an hour. |
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Zucchini kugle 3 zucchini peeled and slice 2 large onion, sliced 6 tablespoons margarine (can use canola oil instead) ¾ cup corn flake crumbs ½ cup sugar 2 eggs Salt and pepper to taste Preparation: Boil zucchini and onions in water until mushy. Drain and mash with margarine. Mix in all other ingredients. Bake in a preheated 350-degree oven for 1 hour. Freezes well. |  |
Morrocan gefilte fish 1 loaf gefilte fish, frozen 3 tablespoons olive oil 1 large onion, chopped 1 small zucchini, chopped 1 red pepper, diced 2 cloves garlic, chopped 1 teaspoon turmeric 1 teaspoon cumin ½ teaspoon curry powder 12 ounces tomato sauce salt and pepper to taste Preparation: Put loaf of gefilte fish in boiling water with sugar, salt, onion, and carrot to taste. Cook for 90 minutes. Discard water and cool fish. |
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Coleslaw Salad Ingredients: 4 to 5 cups shredded cabbage, about 1 medium head 1 medium green pepper, thinly sliced 3 carrots, coarsely shredded 2 tablespoons grated sweet onion 1/4 cup sugar 1/2 teaspoon salt 1/4 cup vinegar 2 tablespoons vegetable oil mayonnaise, if desired Preparation: In a large bowl, toss cabbage, green pepper, carrots, and onion. Cover and chill thoroughly. In a small bowl, combine sugar, salt, vinegar, and oil. Pour over vegetables and toss before serving. If creamier coleslaw is desired, stir in some mayonnaise, a little at a time, until creamy. |
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Cholent 2 pounds cholent meat or flanken 1 onion, chopped 2 tablespoons oil 1 cup dried beans, soaked in water for 12 hours or more ½ cup red wine 1 package onion soup mix ½ cup whole berry cranberry sauce ½ cup barley 2 potatoes, peeled and cut in chunks water to cover Instructions: Heat oil in a sauté pan and onion and cook it until it is soft and brown. Turn crockpot on high setting. Add a little oil, meat and onion. Cook in crockpot for about 30 minutes. Add beans, barley, and potatoes. Mix red wine, cranberry sauce, and onion soup mix together. Pour over the meat mixture. Add water to cover. Cook on high for two hours. Turn down to low and cook for 6 -7 hours. Turn to warm and serve when ready (it may be left on warm setting for the entire evening). |
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Potato kugel 5 pounds potatoes, grated and drained 1 onion, grated 7 eggs, beaten ¾ cup canola oil Heaping tablespoon of salt 1 teaspoon of pepper ½ cup seltzer Directions: Preheat oven to 375 degrees. Place a small amount of oil in a 9 x 13-inch pan and warm in the oven for 10 minutes. Mix together the rest of the ingredients and pour into heated pan. Bake for about 1-1/2 hours until top is brown and crispy. |
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Yerushalmi kugle 12 ounces or more extra fine noodles 4 eggs, beaten 4 cups sugar, separated 1 ½ teaspoon salt 2 teaspoons black pepper ¾ cup oil 6 cups cold water Instructions: Melt 1 1/3 cup sugar in the bottom of a heavy pan until it is bubbly. Add 1 1/3 cup more sugar and cook, stirring, until dark amber but not burnt. Immediately, add water (be careful of bubbling hot sugar) and cook it until it boils. Add the noodles and turn off the fire. Cover and let the noodle, water, sugar mixture sit for 45 minutes. Add last 1 1/3 cup sugar, salt, pepper, oil, and eggs. Bake in 350-degree oven for 1 hour. This makes 3 kugels in load size pans. The kugel looks very nice sliced. |
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KR 2011