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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