Chavurat Lamdeinu
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Elaine Z's vegetarian chopped liver
Brianna’s recipe for Fruit Kugel
1 lb fine noodles (Pennsylvania Dutch egg noodles worked fine)
5 eggs
¼ lb. margarine
small can fruit cocktail (drained)
1 C sugar
2 apples, skinned and diced (we had small apples, so we used 3 or 4)
1 C white raisins
a solid sprinkle of cinnamon
1 tsp vanilla
Topping:
Mix together:
1 C cornflake crumbs
¾ C brown sugar
Cut in 3-4tbsp. margarine
Instructions:
Cook noodles until done. Mix all ingredients (other than topping) together.
Put in well-greased 9X12 oven-proof baking dish.
Sprinkle with topping.
Bake at 350, about 50 min. – 1 hour.
1 lb fine noodles (Pennsylvania Dutch egg noodles worked fine)
5 eggs
¼ lb. margarine
small can fruit cocktail (drained)
1 C sugar
2 apples, skinned and diced (we had small apples, so we used 3 or 4)
1 C white raisins
a solid sprinkle of cinnamon
1 tsp vanilla
Topping:
Mix together:
1 C cornflake crumbs
¾ C brown sugar
Cut in 3-4tbsp. margarine
Instructions:
Cook noodles until done. Mix all ingredients (other than topping) together.
Put in well-greased 9X12 oven-proof baking dish.
Sprinkle with topping.
Bake at 350, about 50 min. – 1 hour.
Elaine J's Vegetable Matzah Kugel
This kugel is really nothing more than baked matzo brie with sautéed vegetables
and savory herbs. I didn’t use a recipe but based on how I made it, here is a guide.
Crumble the matzo sheets and soak them, then squeeze excess water out of
them. I used about 12 sheets to fill one 9 x 13 casserole dish.
Mix one egg per sheet of matzo, or use some whole eggs and some egg beaters,
if you wish.
Sauté whatever vegetables you have or like. I used one very large onion, about 6
stalks of celery, two stems plus their clusters of broccoli, ½ a zucchini, ½ a
yellow squash, a bell pepper, and a handful of parsley. I also added some raw
spinach at the end. Sautéed cabbage and cauliflower would be excellent
additions.
For seasonings I used salt and pepper, some vegetable bouillon, marjoram and
basil. Other herbs might be very good. I also used some Parmesan cheese for
flavor and to absorb the liquid – perhaps 3 or 4 tablespoons for that amount.
Coat the casserole dish with olive oil and then brush the top with (olive) oil to get a
browned topping. Sprinkle with paprika.
Pre-heat oven to 350 degrees and bake for about 40-45 minutes until mixture sets
and top is brown.
Elaine J's Dressing for carrot salad
Make a basic Russian dressing using mayonnaise and chili sauce (though
ketchup would be fine). Add about ½- 1 teaspoon of Worcestershire sauce and
about 1 generous tablespoon of sour cream. If you weren’t going to use this
dressing in a sweet salad, you could add some minced onion.
If you like raisins in the salad, plump them in the microwave with some water for
about 1 minute.
To give the carrot salad a distinctive flavor, add some grated ginger.
Elaine J's Dressing for cucumber salad
I use rice vinegar because it’s not as strong as regular, sugar or a sugar
substitute, and dill, dried or fresh, and a little (olive) oil to smooth out the acidity.
Add salt and pepper to taste. Combine before submerging cucumber slices so
the ingredients real
This kugel is really nothing more than baked matzo brie with sautéed vegetables
and savory herbs. I didn’t use a recipe but based on how I made it, here is a guide.
Crumble the matzo sheets and soak them, then squeeze excess water out of
them. I used about 12 sheets to fill one 9 x 13 casserole dish.
Mix one egg per sheet of matzo, or use some whole eggs and some egg beaters,
if you wish.
Sauté whatever vegetables you have or like. I used one very large onion, about 6
stalks of celery, two stems plus their clusters of broccoli, ½ a zucchini, ½ a
yellow squash, a bell pepper, and a handful of parsley. I also added some raw
spinach at the end. Sautéed cabbage and cauliflower would be excellent
additions.
For seasonings I used salt and pepper, some vegetable bouillon, marjoram and
basil. Other herbs might be very good. I also used some Parmesan cheese for
flavor and to absorb the liquid – perhaps 3 or 4 tablespoons for that amount.
Coat the casserole dish with olive oil and then brush the top with (olive) oil to get a
browned topping. Sprinkle with paprika.
Pre-heat oven to 350 degrees and bake for about 40-45 minutes until mixture sets
and top is brown.
Elaine J's Dressing for carrot salad
Make a basic Russian dressing using mayonnaise and chili sauce (though
ketchup would be fine). Add about ½- 1 teaspoon of Worcestershire sauce and
about 1 generous tablespoon of sour cream. If you weren’t going to use this
dressing in a sweet salad, you could add some minced onion.
If you like raisins in the salad, plump them in the microwave with some water for
about 1 minute.
To give the carrot salad a distinctive flavor, add some grated ginger.
Elaine J's Dressing for cucumber salad
I use rice vinegar because it’s not as strong as regular, sugar or a sugar
substitute, and dill, dried or fresh, and a little (olive) oil to smooth out the acidity.
Add salt and pepper to taste. Combine before submerging cucumber slices so
the ingredients real
Debbie's Spinach Noodle Kugel
Ingredients:
8 oz. broad egg noodles
1/4 cup onion, diced
2 Tbs. parsley
2 Tbs. butter
10-oz. pkg. frozen spinach, defrosted and drained
3/4 cup sour cream (I used low fat)
1 cup small-curd cottage cheese
1/4 cup grated Parmesan cheese
1/2 cup grated Swiss cheese (I used cheddar)
Salt and pepper to taste
1/2 tsp. dry thyme (or 1 tsp. fresh)
2 eggs, beaten
Dash nutmeg
Preparation:
Cook egg noodles according to package directions; drain and place in a
large bowl. Saute onions in butter; add parsley.
To the noodles in the bowl, add sauteed onions and parsley, defrosted
and drained spinach, sour cream, cottage cheese, grated Parmesan and
Swiss cheeses. Season with salt and pepper to taste, dry thyme or fresh
thyme and a dash of nutmeg. Fold in beaten eggs.
Pour noodle mixture into a greased casserole dish and bake in a 350-
degree oven for 20 to 25 minutes, until it is golden brown.
Ingredients:
8 oz. broad egg noodles
1/4 cup onion, diced
2 Tbs. parsley
2 Tbs. butter
10-oz. pkg. frozen spinach, defrosted and drained
3/4 cup sour cream (I used low fat)
1 cup small-curd cottage cheese
1/4 cup grated Parmesan cheese
1/2 cup grated Swiss cheese (I used cheddar)
Salt and pepper to taste
1/2 tsp. dry thyme (or 1 tsp. fresh)
2 eggs, beaten
Dash nutmeg
Preparation:
Cook egg noodles according to package directions; drain and place in a
large bowl. Saute onions in butter; add parsley.
To the noodles in the bowl, add sauteed onions and parsley, defrosted
and drained spinach, sour cream, cottage cheese, grated Parmesan and
Swiss cheeses. Season with salt and pepper to taste, dry thyme or fresh
thyme and a dash of nutmeg. Fold in beaten eggs.
Pour noodle mixture into a greased casserole dish and bake in a 350-
degree oven for 20 to 25 minutes, until it is golden brown.
Bruce and Jeanne's Reduced-Fat Macaroni and Cheese
from Cook's Magazine
from Cook's Magazine