Generally at holiday dinners, the hostess wants to include a healthy vegetable to the meal and the spinach ring brings beauty to the table.

Spinach Ring

2 Tbsps. butter
2 Tbsps. flour
½ cup milk, warm
3 eggs, separated
1 ¾ cup cooked, drained, chopped spinach
Salt and pepper (to taste)
Heat butter in skillet, add flour and gradually stir in milk.
Cook, stirring until sauce is smooth and thick.
Stir gradually into the well beaten yokes.

Add spinach and seasoning, grated onion, and nutmeg if desired.
Cool, fold in the stiffly beaten egg whites, pour into a well-greased ring.
Set in a pan half-filled with hot water, bake in moderate oven,
350 degrees, 30 minutes, or until set.
*Note: This spinach ring is easy to make, very healthy,
and placed on a lovely decorated plate, brings beauty to the table.

 


 

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These tasty, meatless stuffed tomatoes are a perfect side dish. At Passover you can use matzo meal instead of bread crumbs, and add your own favorite herbs and spices.
 
STUFFED TOMATOES
6 firm tomatoes
2 Tbsps. butter
1 cup rye or white bread crumbs
1 small onion, chopped
1 Tbsp. chopped parsley
Salt and pepper (to taste)
2 egg yolks
1 cup grated Parmesan cheese
Wash and dry tomatoes. Cut off tops. Remove pulp with small spoon, a
nd run through a fine sieve. Put butter in pan, add bread crumbs,
cook a few minutes, add onion, parsley, salt, and pepper, and the tomato pulp.
Remove from heat. Stir in the egg yolks, and fill the tomatoes with mixture.
Top with bread or cracker crumbs, dot with butter, and place in buttered tin.

Bake in a moderate oven, 350 degrees, for ½ hour or until the tomatoes are cooked through.
Serve hot. Garnish with parsley and Parmesan cheese.

 

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Foods have a symbolic role in the rituals and celebration of Jewish holidays. At Rosh Hashanah, it is to bring all that one hopes for “sweet things” to come during the year. That is why regular potatoes are replaced by sweet potatoes.

SWEET POTATOES

Bake sweet potatoes in the oven until soft. When done, let cool.
Slice potato in half, length wise. Scoop the potatoes (leave in serving-sized pieces)
out of their skins and place them in a casserole dish. To make the syrup, take 1 cup
of brown sugar and keep stirring in warm water until it makes a pourable liquid.
Pour over potatoes in the casserole dish. Heat in oven and when ready to serve.

MARSHMALLOW TOPPING:
Place marshmallows on top of potatoes, and place back in the oven under the broiler.
It only takes a few minutes for the marshmallows to brown on top,
so keep watching its progress. Remove and serve.

PECAN CRUMB TOPPING:
1 ½ cups brown sugar
1 ½ cups chopped pecans
¾ cup all-purpose flour
½ cup butter, melted
Mix the brown sugar, pecans, and flour together in a bowl.
Pour butter over pecan mixture. Toss until mixture resembles
coarse crumbs (pea size). Put on top of sweet potatoes evenly
and place in oven and let bake until topping is hard.


 

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Chicken Soup

b2ap3_thumbnail_ChickenSoup257x193.jpg

 

1 whole chicken, 4-5 lbs.

1 Tbsp. salt

3 quarts water

1 whole onion

1 bay leaf

2 carrots, peeled

4 celery tops

 

Wash the chicken thoroughly and trim off excess fat.
Cut the chicken in halves or quarters and place it in salted water in a deep kettle.
Cover and bring to a boil then uncover and reduce heat. Add onion, bay leaf, carrots, and celery tops.
Simmer until chicken is tender (about 3 hours). Skim top, when necessary.
Remove the chicken to a platter and strain the soup.
If desired, place some chicken and carrots back in soup.
Serve hot. Serves 8.

Note: Make the soup ahead of time and then place it in the refrigerator for the fat to congeal.
It is now easy to remove the fat and reheat before you are ready to serve.
Place in your matzo balls or noodles--it is great for all that ails you!

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       Pea Soup

            (Vegetarian)

2 tsp. olive oil

2 carrots, peeled and diced

1 onion, chopped finely

1 baking potato, peeled and diced

1 sweet potato, peeled and diced

2 cloves of garlic, minced

6 cups chicken or vegetable broth, reduced-sodium

1 cup split peas, rinsed

Salt and pepper, to taste

 

In large soup pot, place 2 tsp. of oil; sauté the carrots, onion, potato, sweet potato and garlic.
Cook stirring until softened, about 5 minutes. Add broth and rinsed split peas and bring to a boil.
Reduce heat to low and simmer, cover until vegetables are tender and peas have broken down
(about 40 minutes). Salt and pepper to taste. If soup gets too thick, add water.

*Note: If the soup is done and is still lumpy, smash the lumps with a fork
or the back of a large spoon. I put mine into my food processor, and
after a few whirls, it is creamy smooth. For people who don’t like vegetables,
This is a delicious way to eat them.

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Most Jewish deli’s today serve Barley and Mushroom Soup.  This soup has its roots in the Ashkenazi Jewish communities of Eastern Europe. Mushrooms were popular in those cold-weather countries because they could be harvested, dried and stored for later use.
Barley was also plentiful in the Eastern European climate, making this soup a healthy winter dish. Barley was one of the first ancient cultivated grains.

Barley and Mushroom Soup

1 oz. of dried mushrooms                                 
 2 pounds soup beef (brisket, rib, etc.)
 2 quarts water
 3 beef bouillon cubes
 2 tsp. salt
 1 onion, diced
 2 carrots, diced
 ½ cup pearl barley (wash and drain)
 parsley & dill to taste
 1 bay leaf (remove before serving)

Wash and soak mushrooms according to directions on package.  Place meat in salted water and bring to a boil. Reduce heat and simmer about 45 minutes. Skim top with a slotted spoon. Add barley, drained mushrooms, onion, carrots, and seasonings. Simmer until meat and vegetables are tender (about 1 ½ hours).  Remove bay leaf. Serve hot. Serves 6.

MODERN VERSION

1 lb. cubed beef stew meat    2 stalks celery, chopped
1 Tbsp. oil                               1 lb. fresh mushrooms, sliced
2 large carrots, diced             ¼ cup pearl barley
3 cloves garlic, minced           ¼ cup sour cream
1 onion, chopped                       2 boxes of beef stock

Fry small cubes of stew meat in oil or butter, until juices become a rich brown color. Next, add the carrots, onion, garlic, celery and mushrooms to the pot. Sauté until the vegetables pick up the flavor of the meat juices.  Add 2 boxes of beef stock (8 cups) and barley.  Cook until barley is soft.  Adjust liquid and seasoning as desired.  Serve hot and place a dollop of sour cream on top.

*Note: Easier to make and a very healthy meal.

 

 

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