Yield: approximately 20 servings


3 cups rolled oats

2 cups oat bran

2 tsp. cinnamon

1/2 tsp nutmeg

1 cup walnut halves, broken

1 cup almonds, coarsely chopped

1/2 cup raw sunflower seeds

5 Tbls oil

3/4 cup honey, melted

1 1/3 cup dried apricots, quartered (one- 6 oz. bag)

3/4 cup raisins

Preheat oven 325º. In large bowl, combine rolled oats and next 6 ingredients, toss well. Drizzle oil over mixture and toss until coated, mixture should be clumpy. Divide mixture onto two cookie sheets, spreading evenly. Bake 20 minutes. Remove from oven, stir with wooden spoon, mixing thoroughly. Continue to bake 30 minutes more, stirring every 10 minutes. Return snack mix to bowl; add dried fruits. Toss gently and cool. Can be stored for 2 weeks in airtight containers or frozen up to 2 months.




2 bananas, peeled and cut into 1/2- inch slices

8 dates, pitted and chopped

1/4 cup chopped pecans

1 teaspoon lemon juice

Combine bananas, dates and pecans in a mixing bowl. Sprinkle with lemon juice and toss.


Great for Tu B'Shvat!





4 eggs

1 pound cream cheese 9% (I use one 9% and one 5% or even both 5%)

1 cream (shamenet)

1 tablespoon self raising flour

1/2 teaspoon vanilla extract

1 tablespoon of lemon juice

Rind of a whole lemon

1 cup sugar

Well greased round cake pan (26 cm diameter) I use a T- fal springform or a square pyrex dish


1. Heat the oven to 180 degrees Celcius.


2. Mix one egg and 3 yolks with cheese, cream, flour, vanilla, lemon juice, lemon rind and 3/4 of cup sugar.


3. Pour the cake mix in the cake pan and bake for 20 minutes.


4. Prepare the meringue by mixing well the 3 egg whites, then add sugar.


5. Spread the meringue on top of the cake, return to the oven and continue baking for 20 minutes.


6. After cooling, keep in the fridge.





Yield: 4-6 servings


1 chicken, cut into eighths

Juice of 2 pomegranates

Seeds of 1 pomegranate

1 onion, diced

2 tbsp of margarine

2 tbsp flour

1/2 tsp salt

1/4 tsp pepper

1 tsp caraway seeds (optional)

2 cups chicken soup

1. Soak chicken pieces in the pomegranate juice for half an hour.


2. Mix the flour, salt, pepper and caraway seeds together. Dredge the chicken pieces in the mixture. Reserve the pomegranate juice.


3. Fry the coated chicken pieces in margarine. Add the diced onion, and continue to fry.


4. When the chicken has been well-browned, add the pomegranate juice, and cook on a low flame for 20 minutes. Add the pomegranate seeds before serving.




1 pkg chopped dates (1- 1/2 cups)

3/4 cup boiling water

1/2 cup shortening or oil

2 eggs

1 tsp vanilla

1 1/3 cups sugar

1 1/3 cups flour

1 tsp cocoa

1 tsp baking soda

1/4 tsp salt

3/4 cup chopped nuts

Mix 1 pkg. chopped pitted dates (1- 1/2 cups) and 3/4 boiling water in a small bowl. Let it cool. Mix 1/2 cup shortening or oil, 2 eggs and 1 t. vanilla until light fluffy looking. Mix 1- 1/3 c. sugar, 1- 1/3 c. flour, 1 t. cocoa, 1 t. baking soda, and 1/4 t. salt together. Add to batter alternately with date mush. Spoon into a greased 9 x 13- inch baking pan. Sprinkle top with 3/4 c. chopped nuts. Bake at 350 degrees F for 40-45 minutes. Let cool, remove from pan. Put 1/2 c. confectioners sugar into a wire colander and sift over the cake. Cut into squares.





1/2 cup brown sugar

3/4 cup sifted flour

1/2 teaspoon baking powder

2 eggs

1 cup dried fruit

1 cup mixed nuts: almonds, walnuts, pecans, etc. (peanuts not recommended)

Mix it all. Pour into greased loaf pan. Bake in preheated 350 degree oven until brown. Stick a toothpick in center to check. If it comes out clean, your cake is cake.


NOTE: Baking time and specific types of dried fruit were not listed.





3-4 pounds brisket

2 tablespoons fat

1/2 cup water

1/4 cup soy sauce

1/4 teaspoon pepper

1/2 cup chopped onions

2 apples, sliced (with peel on)

1/2 cup seedless raisins

2 teaspoons brown sugar

Brown meat in fat, pour off drippings. Add water, soy sauce, pepper, and onions. Cover and simmer 2- 1/2 to 3- 1/2 hours. Add apples, raisins and brown sugar (helps to take some liquid from pan and mix with sugar before pouring over meat); cook for another 1/2 hour.


Note: I bake in 325 degrees Fahrenheit oven and find it takes less time. If you can make day ahead, separate meat from sauce, refrigerate, and it will slice easier. By separating fruit from sauce and chilling, allows any fat to be skimmed before reheating.




1 pound flour

2 1/2 ounce sugar

1 pinch salt

5 ounce butter

1/4 liter milk

3/4 ounce yeast

1 3/4 ounce powdered almonds

1 3/4 ounce sugar

1 3/4 ounce butter

1 egg

small amount of rhum

Prepare the dough with the first six ingredients. Fill with a mixture made of the next four ingredients.


Braid like a challah. Bake at 200 degrees Celcius or 400 degrees Fahrenheit.




In ancient times, Jews brought their finest "first fruits" or bikurim to the Temple in Jerusalem as a special offering for Shavuout. Sometimes, whole fresh fruits are arranged in a pyramid-shaped centerpiece to represent Mount Sinai. [You can add, omit, adjust amounts of the fruits.] You can use ten different types to fruit to symbolize the Ten Commandments.


2 grapefuits, peeled and cut into 3/4 inch chunks

3 oranges, peeled and cut into 3/4 inch chunks

1 tangerine, peeled and sectioned, then each section cut in half

2 apples, cored and diced

1/2 cup each seedless green and red grapes, cut in half

2 bananas, peeled and diced

2 pears, cored and diced

1 pint strawberries, stems removed and the berries sliced

1 cup fresh or "dry-pack" frozen blueberries or rasberries

3 fresh figs, peeled and quartered

1/2 cup coarsley chopped walnuts

1/2 cup slivered almonds

2-3 tablespoons honey or sugar (optional)

2-3 tablespoons sweet sherry, or sweet red or white wine (Optional)

Combine all ingredients and stir until evenly mixed. Refrigerate, covered, for several hours.





Yield: Makes (24) two inch squares


Grease for the pan

1 cup sifted all-purpose flour

1/3 cup solid white vegetable shortening

1/2 cup firmly packed dark brown sugar

2 tablespoons all-purpose flour

1/2 cup chocolate malted milk powder

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs (graded large)

2/3 cup sugar

1 cup grated coconut

1 cup chopped nuts

Two favorites, malted milk and brownies, are combined to make these holiday treats. There is no chocolate to melt. The secret ingredient is the chocolate-flavored malted milk powder.


Preheat the oven to 375 deg.F. Lightly grease an 8 x 12 inch pan.


With a pastry blender, combine the cup of flour, shortening, and brown sugar until crumbly. Pat the mixture into the prepared pan. Bake for 10 minutes. Do not turn off the oven.


Into a small mixing bowl, sift together the 2 tablespoons flour, malted milk powder, baking powder, and salt. In a medium bowl, with an electric mixer, beat the eggs very well. Gradually beat in the sugar. Toss the coconut and nuts with the sifted dry ingredients. Add to the beaten egg mixture. Blend well. Pour the batter into the baked crumb mixture. Bake for 25 minutes. Cool then cut into 2- inch squares.


Note: These dainties may be cut and served finger-fashion. Or cut into large squares and top with a dollop of whipped cream or a scoop of ice cream.






1 pound mostaccioli

4-5 cups spaghetti sauce (bottled or see recipe below)

16 ounces grated mozzarella cheese

1/2 cup grated Parmesan

Spaghetti Sauce:


4 tablespoons olive oil

3-4 garlic cloves, chopped

1 large onion, chopped

15 ounce can tomato sauce

28 ounce can crushed tomatoes

6 ounce can tomato paste

1 teaspoon basil and oregano

1/2 teaspoon thyme and pepper

Cook pasta to box instructions. Spread one cup of the spaghetti sauce on the bottom of a 9 x 13- inch casserole pan. Layer 1/4 of the mostaccioli, mozzarella, spaghetti sauce and Parmesan. Repeat 2-3 times. Finish with top layer of Parmesan cheese. Bake in a 350 degrees Fahrenheit oven for 35-40 minutes.


Sauce: Saute chopped onion and garlic in olive oil. Add crushed tomatoes, tomato sauce and tomato paste. Add spices and blend well. Cook over low heat for 1 hour.


Angelic Apple Cake


1/2 cup cake flour

2 tbs. cocoa

1/2 tsp. baking soda

1/4 cup brown sugar

3 finely grated apples, peeled and cored before grating

3 beaten eggs

1/2 cup oil


icing sugar to dust on top of cake (confectioner's or 10X sugar)


Sift flours, sugar, baking soda, and cocoa into a mixing bowl. Set aside.

Beat eggs until foamy.

Add the oil.

Continue beating

Add the apples to this mixture.

Make a well in the center of the dry ingredients.

Put wet ingredients in the well.

Slowly pull the dry ingredients into the center of the well.

Blend until the mixture is thoroughly mixed.

Pour into a greased cake pan (or small bundt tin which I prefer)

Bake for 35 minutes at 350 or until a toothpick inserted in the center comes out


Turn out on rack to cool

When cooled, dust with a sprinkling of icing sugar.

Cut and serve with slices of fruit on the side!




Angel Food Cake



12 egg whites

1 1/2 tsp. cream of tartar

1/2 tsp. almond extract


3/4 cup cake flour

3/4 cup icing sugar


3/4 cup sugar


Sift cake flour and icing sugar into a bowl. Yes you will sift this mixture

again--but not just yet.



Beat the egg whites until soft peaks form. Add the creme of tartar and almond

extract and continue beating until the egg whites are starting to get stiff.

Add the sugar a little at a time and keep beating the egg whites. Do this until

the sugar is used up.


Stop beating the egg whites. You do this by turning the off switch on your

electric mixer to off. You are NOT beating this by hand are you? OK We will all

wait a day or two while you catch up with the rest of us.


Put the flour and icing sugar mixture back into the sifter, Sift a little at a

time of this mixture onto the egg whites. Gently FOLD the flour and icing sugar

into the egg whites using as few strokes as possible. Repeat until the flour

mixture is totally used up.


Make sure that your TUBE cake pan in dry and free of any grease. Grease will ruin

 this cake. You will be able to come up with many ways to mess up this cake, so

let us eliminate this one from the start. Pour the mixture into the TUBE cake pan.

 In order to eliminate air pockets which will give you giant air holes in your

cake  cut through the batter with a dry knife.


Bake in a preheated 375F oven for about 30 minutes until a toothpick inserted in

 the cake comes out dry.





Apple Slices  



2 Crust Pie

12 Tbsp. spry/crisco

1 Tbsp. milk

1/4 cup boiling water

Pinch of salt

Whip above with fork until all liquid is absorbed in shortening


ADD: 2 cups flour and whip with fork until all flour is absorbed in shortening


(If making a regular pie, bake on 425º about 15 minutes - DO NOT bake if you are

making Apple Slices)




21 green Pippin apples

3/4 cup sugar





Thinly peel, core, and slice the apples. Put in large bowl

Spread 2 crust pie on bottom of a cookie sheet. Layer 1/2 of the apples on pie


Sprinkle 1/2 of the sugar over apples

Put the rest of the apples on and repeat sugar and cinnamon

Dot with butter all over (about 2 rows of 4 tsp or so)

Sprinkle flour (lightly) all over top. Then lay second crust on top and squeeze

top crust with bottom and pinch it good so it's closed up all along edges

Lightly press the top to firm up and then pinch the edges again to make sure it's


Bake for approximately 1 hour to 1 hour 15 minutes on 425º until golden brown.




1 cup powdered sugar

Milk to make it a little runny

Melted butter (a little; approx. 1 Tbsp or so)

1 cap full of vanilla

Mix together and add a little more milk if needed to make it a little runny, but

 not too much


Apples in Sugar (apple jam)


Eaten on Rosh Hashanah




6 apples

2½ tbsp. sugar

1 tsp. ground cardamom or cloves

½ cup water


Peel and slice dessert apples (sweet, or sweet and slightly sour).

Cut into wedges, about 6 or 8 to an apple. Place in a pan, add sugar to taste,

cloves or cardamom (seeds or pwder). Add water and bring to a slow boil, then

simmer until softening. If the apples are fairly firm, they will remain in wedges.


Asparagus For Pesach



Bread crumbs may be substituted for matzo meal at other times of the year, but

 after you taste this crumbly topping, you may not want to make any substitutions.


Asparagus :

4 pounds asparagus

4 tablespoons melted pareve margarine

4 teaspoons fresh lemon juice


Matzo Crumble:

4 tablespoons pareve margarine

3 tablespoons vegetable oil

3 garlic cloves, crushed

2 tablespoons fresh lemon juice

4 green onions, finely chopped

2 cups matzo meal

1/2 teaspoon salt


To cook asparagus:

Cut off the woody stems of asparagus, leaving spears about 6-inches long. If

stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip.

 (Thin spears do not need peeling.) Separate into bundles of 6 to 8 spears each

with tips pointing in the same direction. Tie with string.


In a large skillet, bring 1-inch salted water to a boil. Add asparagus and cook

until tender for3 to 6 minutes after water comes to a boil. Timing depends on

size and age of spears. Remove bundles, cut string and run asparagus until cold

water to stop the cooking. Blot with paper towels.

(Asparagus may be refrigerated overnight wrapped in paper towels. Bring to room

temperature before reheating.


To make crumble:

In a large microwave-safe bowl, heat margarine and oil on HIGH (100 percent) one

 minute or until margarine is melted. Stir in garlic, lemon juice, green onions,

matzo meal, and salt. Microwave, uncovered, on HIGH (100 percent) 6 to 8 minutes, stirring every 2 minutes, until dry and crisp.

(Crumble may be refrigerated up to 3 days or frozen up to 2 weeks. Bring to room



Before serving:

Arrange cooked asparagus on microwave-safe platter. Sprinkle with salt. Cover

with waxed paper and microwave on HIGH (100 percent) 2 to 4 minutes or until

heated through. Heat margarine and

lemon juice until melted. Drizzle over asparagus. Sprinkle crumble across the



Autumn Salad


1 medium cabbage finely shredded


3-4 grated carrots


1 small grated white turnip (optional)


2-3 stalks of finely minced green onion


1 minced small red onion


1 slivered red bell pepper


1 slivered green bell pepper


2 cups alfalfa sprouts


1/2 cup raisins


1/2 cup sunflower seeds


Toss all of the ingredients in a large salad bowl.


OK OK I means mix them until thoroughly combined. Yes I know there are men in the

 cooking class and they do not know any better.


For the dressing


4 tablespoons sugar


4 tablespoons vinegar


1 cup mayonnaise


Add equal amounts of vinegar and sugar (if you use 4 tablespoons of vinegar

 use 4 tablespoons of sugar. Combine with a cup of mayonnaise

and pour mixture into salad. Toss until all items in the salad are coated with



For a garnish slice a couple hard boiled eggs and sprinkle with paprika. A spring

 of parsley in the center adds a nice touch!



Birds of Paradise


chicken recipes at Pesach called Birds of Paradise.


1 cut up EMPIRE chicken

1/2 cup matzo meal

salt and pepper for seasoning.

1/4 cup KLP (Kosher L'Pesach) cooking oil

1/4 cup KLP (KOSHER L'PESACH) red wine

1 cup crushed pineapple

1 cup orange juice

1/2 cup pitted dates

1/2 tsp. cinnamon

1 tsp. sugar

1/4 tsp. cloves

1 tablespoon potato starch

1/4 cup water

1/4 cup cashews


In a plastic bag mix the matzo meal salt and pepper. Place each piece of chicken

in the bag of seasoned matzo meal and shake until the chicken ins coated.

remove the skin from the chicken first.


Pour the oil into a heavy skillet. Turn the heat on under the skillet -

Heat the oil in the skillet on the burner of the stove.


Place the chicken in the oil in the skillet on the burner on the stove.


Brown the chicken evenly on all sides.


In another dish blend the wine, orange juice, pineapple, spices, dates and sugar. Use pitted dates, otherwise someone at the table will inevitably choke on one of the pits. Also children can get very innovative in the games that they can come up with pits from the dates. The same applies to olives by the way. Now my brother could spit an olive such a distance.....but I digress.


Pout this sauce over the chicken. Cover the skillet and cook over a very low heat

 for about 2 hours.


Combine water and potato starch. Did I ever tell you this hint? Measure out the

potato starch first. THEN add the COLD water. Stir until the potato starch

dissolves. Do not add the starch to the water--it is harder to dissolve. Do not

use warm water--the starch will not dissolve. The starch dissolves best in COLD



Stir the potato starch mixture into the sauce and chicken. Cook over a MEDIUM

heat until the sauce starts to thicken. Reduce heat to LOW and simmer for about

another 15 minutes.


Just before you transfer to a nice serving dish (you weren't thinking to taking

the skillet to the Seder table were you???) toss in the cashews, and stir just

enough for the cashews to get warm.


Mom used to cut orange slices and place them on top of this dish.




Cabbage Borsht 


1 lb beef brisket

1/2 tsp salt

1/2 tsp pepper

1 medium cabbage, rinsed & shredded

1 medium onion, chopped

1 apple, quartered

2 lemons, squeezed

3/4 cup sugar

16 oz can whole tomatoes

2 quarts water

Cut meat in small pieces. Place meat, onions, and water in large pot. Cook for

about 1 hour, skim any fat while meat cooks. Add cabbage, tomatoes, apple, lemon

juice, sugar, salt, and pepper - stir and cover. Cook another 1 to 1 1/2 hours.


 Calm Vegetable Soup.





1 large or 2 small onions

10 C. of water (I used filtered)

4 potatoes

4 carrots

a handful of dill

a handful of parsley

3 large zucchinis

2 CA. frozen lima beans 

1/2 tis. sweet basil

1 tsp. sweet paprika

1 tsp. garlic powder

1 C. brown rice

2 tsp. sea salt


Method of preparing:


In a large pot, saute onions until a bit browned. Add water. Wash and cut potatoes

into  quarters. Peel

carrots and cut into thirds. Chop dill and parsley and

add  to the soup. Let  root vegetables cook. In the mean time, peel and cut

zucchini into chunks. Add to the

soup  along with rice and remaining ingredients. Let

everything cook until all is soft. Blend  part of the

soup. (I used a hand-blender right in the pot, but this

is not necessary if you don't have one. Just use a

regular blender/food processor.)


Carrot Cake


Preheat oven to 350F


3 cups flour

1 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

1/4 tsp. salt


Sift the above ingredients into a large bowl.


4 eggs

1 1/2 cups sugar

1 cup crushed pineapple (drained if possible)

1 1/2 tsp. vanilla

2 1/2 cups carrots (grated)

1 cup raisins

1/2 cup oil


Beat eggs until light and foamy. Gradually add the sugar. Add the rest of the


ingredients. Mix thoroughly until all ingredients are blended. Add the sifted

flour mixture a

little at a time. Make sure that the mixture is thoroughly moist before adding

more flour

Continue until the flour mixture in used up.


Pout batter into a well greased bundt or tube pan. Bake at 350F for about 45

minutes or

until a toothpick inserted in the center comes out dry! Invert and allow to cool

 on a rack

before GENTLY removing from the pan.


Cut into 15 or twenty pieces.


(Cheese Sambusak)


Jewish Baghdadian Dish 




 1 lb. flour

 ½ tsp. baking powder

 ½ stick melted margarine/butter

 ¼ cup water

 1 raw egg

 a pinch of salt

 ½ package dry yeast

 ¼ cup warm water

 ¼ tsp. sugar


 1 cup grated mozarella cheese

 ¼ cup farmers cheese

 ½ tbsp. flour

 1 egg




Combine the yeast with the sugar and water until dissolved (10-15 mins.). Combine

 the remaining dough ingredients with the yeast and knead until the dough becomes

 soft. Cover the dough with a towel for 3-4 hours.


 Combine the cheese ingredients and leave uncovered in your refrigerator overnight



Divide the dough into walnut size balls and open with a shobak (rolling pin) into

 a circle. Place one tsp. of the cheese mixture in the lower half of the circle,

turn and close firmly. Bake for 15-20 minutes at 375º F.


Chicken Soup

with Vegetables 


1 soup chicken

8 - 10 cups water

1 Tbsp salt

1/2 tsp pepper

1 onion, cut in pieces

3 carrots, sliced

2 sticks celery, chopped

1 package of large lima beans, rinsed

2 parsnips with leaves

1 parsley root cut in half


Clean the chicken. Combine the chicken and lima beans in large soup pot with water

 and salt. First bring to boil, then cook over medium fire about 1 hour. Add all

other ingredients, cover, and cook over low heat for another 1 hour. Cut up

chicken and serve with the soup


Classic Pumpkin Pie


Line a 9 inch pie plate with the pie crust from above,


3 Eggs

1 cup brown sugar

1 can canned pumpkin

1 tsp. cinnamon

1 tsp. allspice


(1/2 tsp. ginger, and

1/2 tsp. nutmeg, and

1/4 tsp. cloves)

2 pinches salt

1 1/2 cups non dairy creamer  Otherwise use evaporated milk



Crack open the eggs. (I don't know about some people in this cooking class!)

Use an electric mixer folks. This is not an exercise class.


Gradually add the brown sugar and beat until the sugar is dissolved/ Then add the

 pumpkin and mix until it is well blended. Add the other ingredients including

the liquid a little at a time. Pour into the unbaked pie crust and bake for 10

minutes at 450F. Reduce the heat and bake for about 25 minutes at 350F until a

toothpick, when inserted in the center of the pie comes out dry.


Chill. Top with a non dairy (if you want pareve) whipped topping and serve





 Creamy Yams


Makes about 2 3/4 C.



2 yams

1/4 tsp. ground cloves

1/2 tsp. cinnamon

1 Tbsp. maple syrup (real, organic)

water (I used filtered)


Method of preparing: Peel and chop the yams. Place in the smallest pot possible

and cover  with water.

Let yams cook. Put the cooked yams and cooking

water into a blender/food  processor and blend. (I poured in all of the cooking

 water since my pot was

small and  there wasn't that much to begin with. If

you have a lot of water, put in as much as you  see

fit so it won't be too liquidy.) Add the remaining

ingredients and blend.


Crown Roast of Lamb



One crown roast of lamb ( ribs tied in a circle).

Crushed cloves of garlic.

Oranges sliced very thin

Pomegranates sliced in circles

Dates and figs.


Green lettuce bed


Preheat oven to 325F

Bake for about 45 minutes per pound or until roast is golden brown.


Prepare any of the stuffing (see the archives) .


Place the roast on a platter that has been lined with lettuce leaves.

Fill the center of the rack of lamb with the stuffing, or with a mixture of fried

 rice and raisins.


Place an ring of alternating orange slices and pomegranate slices around the roast.


Put 5 or 6 radishes that have been cut to form the flowering radish in strategic

places on the platter.


On the outer ring alternate dates and figs or dried apricots.


Serve with a dash of mint sauce or jelly.



Exquisite Dairy Dessert



1 package lady fingers cookies

8 oz. cream cheese

16 oz. sour cream

1 pk. vanilla pudding

1 cup milk

¾ cup sugar

Selection of fruit (strawberries, kiwi, nectarines, mango etc.)

Whipped cream


Arrange a layer of lady fingers in a large glass bowl. Whip the cream cheese and

sour cream with sugar and add the pudding mixed with milk until you get a smooth

mixture. Divide into two and cover the lady fingers with half the quantity.

Decorate with sliced fruit and cover with whipped cream. Repeat the arrangement

of the layers, and top with strawberries. Keep refrigerated.



Fruit Filling

3/4 cup pitted prunes

1/3 cup seedless raisins

1/4 cup water

1/4 cup shelled walnuts

1/4 apple with peel

Juice and rind of 1/4 lemon

2 tablespoons sugar




2/3 cup pareve margarine or butter

1/2 cup sugar

1 large egg

1/2 teaspoon vanilla

1/2 to 3 cups unbleached all-purpose flour

1 teaspoon baking powder

Dash of salt


1. To make the filling, simmer the prunes and raisins together in the water, cover

ed, for 15 minutes or until the prunes are softened but still firm.


2. Add the nuts, then put the mixture through a grinder or chop in a food

processor with the apple. Add the lemon juice and rind and sugar and mix well.



3. To make the doughGeorgian Haleq (Haroseth)


Traditional Georgian Dish





1 cup walnuts

½ cup filberts

1 cup almonds

½ cup roasted peanuts

1 cup dates

1 cup raisins

2 ripe bananas

2 red delicious apples

1½ tsp. cardamom

1 tsp. ginger

1 tsp. pepper



Grind the walnuts, filberts, almonds and peanuts together with the dates and the

 raisins in a meat grinder or food processor. Mash the bananas and combine into

the mixture together with the peeled and grated apples. Mix well and add all the

 spices. Refrigerate.

Note: The taste only develops fully on the second day, as such, prepare it at

least one day in advance.



Georgian Haleq (Haroseth)


Traditional Georgian Dish





1 cup walnuts

½ cup filberts

1 cup almonds

½ cup roasted peanuts

1 cup dates

1 cup raisins

2 ripe bananas

2 red delicious apples

1½ tsp. cardamom

1 tsp. ginger

1 tsp. pepper



Grind the walnuts, filberts, almonds and peanuts together with the dates and the

 raisins in a meat grinder or food processor. Mash the bananas and combine into

the mixture together with the peeled and grated apples. Mix well and add all the

 spices. Refrigerate.

Note: The taste only develops fully on the second day, as such, prepare it at

least one day in advance.





2 cups flour

1 1/2 cups sugar

1 teaspoon ground cinnamon

1 cup vegetable oil

2 cups water

1 cup chopped walnuts



 In a frying pan, brown the flour over low heat, watching constantly, for about

20 minutes, stirring occasionally. Remove from heat.


To the flour, add the sugar, cinnamon, and oil. With the pan off the heat, stir

for about 5 minutes, keeping the mixture a light brown color.

 Add the water and reheat, stirring for about 5 minutes, until the halvah thickens

. Then cover and simmer slowly for 5 minutes more. Fold in the walnuts.


Let cool, then cut into squares.


Makes about 20 squares.



Hgheeghee (Hriri) Almond milk


A strengthening (& delicious) drink before the fast. 



6 oz. almonds (blanched if desired)

3-4 glasses cold water

1 tsp. ground cardamom



Rub the almonds in a dry cloth, to clean. Grind fine. Turn the ground almonds

into a white muslin bag or a muslin square. If using a square, hold up and twist

the four corners together, to make a bag, so that none of the almonds come loose.


Pour the water into a bowl, and holding the closed bag at the top with one hand,

dip it in the water, squeezing the almonds in the cloth in the water repeatedly.

The almond milk runs into the water. Empty the  milky water into a pot. Open the

 bag, stir the almonds around, and close again. 


Repeat the above process into two more bowls of water. The almond milk will now

be thinner. Pour each bowl into the same pan.  Add sugar to taste (about one or

two tablespoons at the start; you can add more

to taste when boiling, if required.  


Add one teaspoon ground cardamom. Bring to a slow boil, then simmer slowly,

stirring occasionally, until somewhat reduced.  Cool and refrigerate. 


A refreshing and strengthening drink before the fast.

Honey Cake


4 cups white flour

1 1/2 cups sugar

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves


1 1/2 cups liquid honey

1 cup cooking oil

4 eggs


3 cups orange juice

2 tsp. baking soda


Sift all the dry ingredients into a large mixing bowl.


Make a well in the center.


Beat the eggs until foamy.

Add the cooking oil and honey to the eggs.


Place in the well of the dry ingredients.


With an electric miser, mix until smooth and no flour lumps reman


Dissolve the baking soda in the orange juice. DO NOT add the orange juice to the

baking soda,


Add the orange juice and baking soda mixture to the cake mixture and mix



pour the mixture into three or four loaf pans.


In either event Bake at 325F until a toothpick inserted into the center comes out

clean.(about 1.5 hours.)


Allow to cool before removing from the baking pan.



Wrapped in foil these cakes will keep in the fridge for several weeks. (They may

get hard--but they will keep!)




Jewish Baghdadian Dish




3 packs pressed dates

    ( 500 grams each)






Haleq (referred to as Silan the rest of the year).  Pour boiling water over dates

 and mix them well. Soak for 2-3 hours. Strain the mixture into another pot.

Repeat the process of soaking and draining with the remaining dates. Now the

sweetness of the dates is transferred into the liquid- and the dates can be

discarded. Let the liquid simmer on a very low flame until a third of the liquid

evaporates. Let the liquid cool, and then refrigerate.



Jose  Grind walnuts (till slightly coarse) not too fine. When you eat the

Haroseth on Pesah,  mix the Haleq and Jose (walnuts) at the time.

 Can be served with Massah and romaine lettuce.






Jewish Babylonian Dish




5 cups flour

3 tsp. baking powder

a pinch of salt

½ - ¾ cups water

½ lb. butter



Clarify the butter by melting it on a slow fire, removing the scum. Set aside.


Combine the flour, baking powder and salt. Add 2 tablespoons of butter and rub in

 with your finger tips until the mixture ressembles fine bread crumbs. Add ½ cup

of water and knead until it develops into a soft dough. If too dry, add a little

more water. Knead dough until it is smooth and elastic. Cover the dough and set

aside for 1 hour.


Divide the dough into approximately 10 pieces and shape into balls, the size of a

 peach. Open each piece with a "Shobak" (rolling pin) into rounds, slightly bigger

 than pita. Brush it wih the butter. Fold it into half and brush it with butter.

Fold it into a quarter and brush it again.


Open the dough once again and repeat 4 times. The more you fold, the fluffier it

will be.


To serve, sprinkle with Silan (see Passover Haleq recipe for date syrup) or

confectioner's sugar.






2 large onions, sliced in rounds

2 to 3 tablespoons margarine or chicken fat

1 large egg or egg white, slightly beaten

1 cup medium or coarse kasha

2 cups water or bouillon

Salt and freshly ground pepper to taste

3/4 pound large or small bow tie-shaped noodles

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh coriander (optional)



1. Sauté the onions in 2 tablespoons of the margarine or chicken fat in a heavy

frying pan with a cover until golden. Remove to a plate.


2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure

all the grains are coated. Put the kasha in the same frying pan, set over a high

 heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden

spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels

 brown and mostly separate.


3. Add the water or bouillon, salt, and pepper to the frying pan and bring to a

boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha

for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels

are tender and the liquid has been absorbed. If not, cover and continue steaming

 for 3 to 5 minutes more.


4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles

according to the directions on the package. Drain.


5. When the kasha is ready, combine with the noodles. Adjust the seasoning,

sprinkle with the parsley and coriander. If desired, add a bit more margarine or

chicken fat.


6 to 8 servings







2 cups rice

1 cup red lentils

4 cups water

2 ground cloves of garlic

1½ tsp. cumin seed

½ tsp. turmeric

2 tsp. salt

5 tbsp. flour


Wash the lentils and soak for 1 hour. Rince the rice thoroughly and drain. Warm

the oil and fry the cumin seeds till sizzling, then add the turmeric and salt.

Add the rice and fry for a few minutes, turning over with a wooden spoon. Add the

 drained lentils, ground garlic and water and salt. Bring to the boil. Turn the

flame down and allow to simmer while covered, for about 45 minutes. 








Jewish Georgian Dish




1 large pk. coriander (Chinese parsley)

1 cup ground walnuts

3 cloves garlic

½ cup water

4 tbsp. lemon juice

½ - ¾ tsp. salt



In a food processor, chop the coriander and the garlic and blend with water.

Combine the remaining ingredients and mix well.


Serve as relish.


Massah Cake


From Israel




8 Massahs

2 tsp. Coffee mixed with

1 cup hot water

2 sticks soft butter or margarine

½ cup sugar

4 oz. Ground cooking chocolate

1-2 liqueur



Break the Massah into small pieces (1 inch square approx.) And pour the hot coffee

 over it. Mix well.Cream the soft butter/margarine together with the sugar, the

ground chocolate and the liqueur. When all ingredients are well mixed, combine

them with the Massah and transfer into a square dish.


Decorate with 2-3 tbsp. ground chocolate and 2 tbsp. ground walnuts.


Refrigerate overnight. Cut into diamond shaped pieces and serve.


Matzoh Turkey Pie


(serves 4 to 6)


1 tbs. vegetable oil

2 large onions, chopped

1/2 tsp. salt or to taste

1/4 tsp fresh ground black pepper

1 tablespoon or 2 tablespoons fresh oregano or basil, snipped

2 lbs. ground turkey or ground chicken

3 eggs, beaten or KP egg substitute

1/2 cup tomato juice

about 6 full sheets Matzoh

1 egg, beaten, for glaze


Heat oil in large skillet over medium heat. Add onions, cook until translucent.

 Add salt, pepper, oregano, and meat. Cook, breaking up meat, until lightly

browned. Stir in 1/2 cup tomato juice. Remove from heat, cool uncovered in

refrigerator for 1/2 hour.


Add egg to the meat mixture and mix well, set aside.


Preheat over to 350:F .


Fill a large wide bowl with cool water and add matzohs. Soak until wet through

 but not falling apart. Remove and lay on several layers of paper towels, place

another couple of paper towels on top to soak up any extra water. Line bottom and

 sides of a 13"x9" baking pan with some of the matzohs. Cover with the meat

mixture. Top with remaining matzohs.

Brush with beaten egg. Bake until golden brown, about 45 minutes.


Meatball d'oeuvres


2 lbs lean ground beef

1 cup bread crumbs or matzo meal crumbs

1/2 cup dried parsley flakes

2 eggs

1 Tbsp soy sauce

2 Tbsp minced onion

1/4 tsp pepper

1/2 tsp garlic powder

1/3 cup catsup

Sauce mixture ingredients:


1 Tbsp lemon juice

16 oz can jellied cranberry sauce

12 oz bottle chili sauce

2 Tbsp brown sugar


Combine beef, bread crumbs, parsley, eggs, soy sauce, onion, pepper, garlic powder

, and catsup. Form into small meat balls. Place meatballs in a

 15 1/2 x 10 1/2 x 1 casserole dish, slightly greased. In a medium saucepan,

combine all sauce mix ingredients, cook over moderate heat until mixture is

smooth and cranberry sauce is melted. Pour sauce over meatballs, bake at 350º

for about 1 hour, stirring occasionally. Place meatballs on a serving dish,

insert toothpicks.


Microwave Carrot Soup


3 tablespoons pareve margarine

3 cups finely grated carrots

3 cups finely grated potato

3 cups finely chopped onion

(if you want to use these for latkes you can change your mind now!)

3 cloves of crushed garlic

salt and pepper to taste

4 cups AUNTIE RIVKA's CHICKEN SOUP If you ran short, use 4 teaspoons of chicken

 bouillon powder dissolved in 4 cups of water

sprig of parsley or dill for a garnish


Melt margarine in the microwave about 30 seconds on high in a microwavable dish.

Add carrots, onion and potato. Cook on high until the mixture is soft, about 8 to

 10 minutes.

Stir midway through.


Transfer mixture to a food processor or blender. Add the chicken soup, garlic,

salt and pepper.

Blend or process until the mixture is smooth but DO NOT OVER PROCESS.


Transfer mixture back to the microwavable dish and cook on high until the mixture

 is barely boiling.

This takes about 3 minutes. Reduce heat to low and cook for another 5 minutes.


Serve hot or cold with a sprig of dill or parsley on top.




Mondel Bread  


12 Tbsp Crisco or Spry

1 cup sugar

3 eggs

3 level tsp baking powder

1 heaping tsp vanilla

1 heaping tsp almond extract

3 1/2 cups flour

1 cup (1lb) chopped walnuts

Pre-heat oven to 325º

Blend Crisco with sugar then add eggs and blend again. Add baking powder, vanilla,

 almond extract, and blend. Add flour and nuts. Mix on medium speed until the

dough is heavy. Take 1/3 of the dough and make 3 logs on a cookie pan, packing

 them lengthwise and thick. Make about 20 slices on each log, cutting at an angle

halfway down the dough. Before placing in oven, sprinkle with combined sugar and



Bake at 325º for 40 mintues. Take it out, finish slicing each piece. Turn each

slice on it's side and place back in oven for 12 minutes until toasty.


Noodle Kugel 


4 to 6 cups cooked wide flat egg noodles

3 eggs

1 1/2 cup cottage cheese

3/4 cup sour cream

8oz cream cheese

1/2 tsp vanilla extract

2 tsp cinammon

1/4 cup honey

2 medium cooking apples, chopped

1 Tbsp butter

1/2 tsp salt

Optional - 1 cup white raisins or grated orange peel

Boil noodles in salted water until tender, drain and butter. Combine all other

ingredients, mix, then add to greased baking pan. Top with corn flake crumbs,

then melted butter. Bake uncovered at 350º for 45 minutes.




               Rich chocolate dessert for Passover



  INGREDIENTS: (Serves 12-16)




      6 oz butter or margarine

    3/4 cup sugar

      7 eggs, separated

      4 oz bittersweet chocolate, melted and cooled

      1 cup unblanched almonds, finely ground

    1/2 tsp baking powder

    1/4 cup unblanched almonds, chopped




      4 eggs, lightly beaten

    1/2 tsp potato starch

      4 oz bittersweet chocolate, melted

      4 oz margarine, softened

    1/2 cup almonds, finely ground




  Cream the butter and gradually beat in the sugar until the mixture

  is light and creamy. Beat in the yolks, one at a time. Blend in the

  chocolate, and gently fold in the ground almonds mixed with the

  baking powder.


  Beat the egg whites until stiff but not dry, then fold into the



  Pour into a well-greased 10-inch springform pan. Bake about 30

  minutes in an oven preheated to 350 deg. F.


  Allow to cool, then frost thickly with the icing and sprinkle with

  the chopped nuts.




  Mix together the eggs, sugar and potato starch in the top of double

  boiler. Heat over boiling water, stirring, until mixture thickens.

  Do not boil the mixture, and beware of "scrambled  eggs"! Cool, then

  stir in the chocolate. Gradually beat in the butter, one Tbs at a

  time. Fold in the nuts until the mixture is thick enough to spread.




3 matzahs, soaked and squeezed very dry

2 tablespoons currants

2 tablespoons chopped almonds

2 tablespoons chopped dried apricots

3 large eggs, separated

1/4 cup matzah meal

1/3 cup sugar

Grated rind of 1 lemon

1 tablespoon lemon juice

Kosher-for-Passover vegetable oil for frying


1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal,

 sugar, lemon rind, and lemon juice.


2. Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah

meal to make the mixture hold together.


3. Using an electric skillet or deep fryer, heat about 2 inches of oil to 375

degrees. Drop the mixture by tablespoons and brown a few minutes on each side

until they are crisp. Cook only about three at a time. Drain well on paper. Serve

 at room temperature or crisped up in the oven. The fritters are especially

delicious with stewed prunes with orange juice as an accompaniment, if desired.


Note: You can make these in the morning, drain on paper, leave out all day, and

 crisp in the oven just before serving.



Passover Potato Soup with Franks

(serves 4)



(Serves 6)

3 cups good home made chicken broth

6 large potatoes, peeled and cut into chunks

2 leeks, rough top part discarded, cut into chunks

1 onion, peeled and chunked

2 tablespoons fresh parsley

salt and pepper to taste

1 package KP turkey or chicken franks, sliced into coins (for small children,

cut in half lengthwise and then slice into half moons)


Add the potatoes, leeks and onion to the broth. Bring to a boil, and simmer until

 the vegetables are virtually falling apart. In a food processor or a blender, or

 with a hand-held blender, process in batches until smooth.


Place the puree back into your saucepan. Add more chicken broth if the puree seems

 too thick. Add the cut up franks, simmer on low until the franks are hot, about

3 minutes or so. Sprinkle parsley on top, correct seasoning with salt and pepper

if needed.


Passover Sponge Cake



Pre heat oven to 325F.


1 cup matzo meal cake flour

1 cup potato flour


10 eggs separated

1 1/2 cups sugar


1/3 cup water

1 tsp. grated lemon rind (or the rind from one lemon)

4 or 5 tsp. lemon juice or the juice from the lemon whose rind you used above



Sift together matzo meal and cake flour and set aside

Beat the egg yolks and the sugar together until creamy. Add the water, lemon rind

 and lemon juice. Beat until well mixed. mix in the sifted flours at tables spoon

 at a time. After you add the flours, mix until everything is well combined or

the cake will be lumpy!



Beat the egg whites until they are stiff and the peaks glisten. This is the trick

 to a high rising cake. The egg whites must be stiff.


Gently fold the egg whites into the yolk mixture. DO NOT OVER MIX. Remember we

will be measuring the height of your cake! You want the cake to be airy and

fluffy. Overmixing will cause you to have a hard rubbery like texture, and your

 guests will make rude remarks when they leave! Of course they will -- you do it



I use a 9 inch tube cake pan for this cake. The reason I do so is that the inside

 funnel can be removed and the cake is easier to take out. But you can use a

rectangular cake pan for this. The choice is yours. I line the bottom of the cake

 pan with waxed paper, I gently grease the sides AND the waxed paper with a small

 amount of oil for easier removal.


Of course you must pour the cake batter into the cake pan! Pour only one-half the

 batter into the pan. Gently sprinkle a layer of cinnamon on the batter. NOW, you

 can pour the rest of the batter into the pan. This will results in a little

ribbon of cinnamon running through the center of your cake,


Bake at 325F until the cake is golden or until a toothpick inserted into the cake

 comes out dry. This usually takes about 45 minutes or more, but depending on your

 oven watch this CAREFULLY.






Persian Halvah


Jewish Persian Dish 



2 cups flour 

1 ½ cup oil

1 cup sugar

½ cup oil 

½ tsp. Saffron

2 tbsp. Rose water

½ cup walnuts and pistachio nuts (optional)


On a slow fire, fry the flour until it becomes brown while mixing constantly.

 When brown, add the oil and mix well. In a separate pot combine water and sugar

 and cook on a slow flame until water starts boiling. Add the syrup (sugar and

water) to the flour mixture, mix while still on fire and add rose water. Finally

 add the saffron (mixed with a bit of hot water) to the mixture for flavor and

color. Spread in a flat dish, cut into diamond shaped pieces and sprinkle chopped

 nuts. Cool down before serving. 



Pot Roast 


2 - 3 lbs chuck roast or brisket

3 onions, chopped

1/2 garlic glove, chopped

1/2 tsp salt

1/2 tsp pepper

1/2 tsp paprika

3 sticks celery, sliced

3 carrots, sliced

3 potatoes, peeled & cut in quarters

2 Tbsp oil

1 1/2 cups boiled water

Brown onions in oil over medium fire in a deep pot. Add the meat and brown.

 Flavor meat with salt, pepper, paprika and garlic. Add the water, cover, and

cook over low fire 1 hour. Turn meat over, add celery, carrots, and potatoes

(add more water if necessary). Cook another 1 hour.




2 pounds russet (baking) or Yukon Gold potatoes

1 medium onion

1/2 cup chopped scallions, including the green part

1 large egg, beaten

Salt and freshly ground pepper to taste

Vegetable oil for frying


1. Peel the potatoes and put in cold water. Using a grater or a food processor

coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or

 tea towel and squeeze out all the water over a bowl. The potato starch will

settle to the bottom; reserve that after you have carefully poured off the water.



2. Mix the potato and onion with the potato starch. Add the scallions, egg, and

salt and pepper.


3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil.

Take about 2 tablespoons of the potato mixture in the palm of your hand and

flatten as best you can. Place the potato mixture on the griddle, flatten with a

 large spatula, and fry for a few minutes until golden. Flip the pancake over and

 brown the other side. Remove to paper towels to drain. Serve immediately. You

can also freeze the potato pancakes and crisp them up in a 350-degree oven at a

later time.


Variation: If you want a more traditional and thicker pancake, you can add an

 extra egg plus 1/3 cup of matzah meal to the batter.


 Prune Cake



1/2 cup pareve margarine

1 1/4 cups sugar

3 eggs

1 1/2 tsp.. vanilla

2 cups flour

2 tbs. instant coffee

2 tbs. cocoa powder

1 tsp. cinnamon

2 pinches sale

1 tsp. baking soda

1 1/2 cups prunes

1/2 cup water or non dairy creamer if you want pareve (use milk otherwise)


Mix prunes and liquid (water or milk or non dairy creamer. Set aside. See how the

 prunes absorb the liquid!


Cream margarine until fluffy. Add sugar and mix well. Add vanilla and eggs one at

 a time.


Sift flour cocoa coffee, salt and baking soda into a large bowl.


Spoon the dry flour mixture into the butter "batter" a little at a time mixing

constantly until all the ingredients have been well blended. Add the prune

mixture and do the same. Alternate between the prune mixture and the dry flour

mixture if you wish.


Pour into a square cake pan (That way you can cut it into little a square pieces

 and it goes farther).


Bake at 350F



Roast Chicken 


4 lb chicken (cut in segments, optional)

4 Tbsp chicken fat (may substitute butter or margarine)

1 onion, chopped

1 tsp salt

1/4 tsp pepper

1/2 tsp paprika

1/2 tsp garlic powder or chopped garlic glove

3 carrots, peeled and sliced

3 potatoes, peeled and sliced

2 cups boiling water

Rinse chicken then rub with chicken fat (or butter/margarine). Flavor the chicken

 with salt, pepper, paprika, and garlic. Place chicken in roasting pan, add water

, combine onion, carrots, potatoes. Cover and cook at 325º for 1 1/2 hours.



(Crescent Rolls)


3 cups flour

1 pkg. yeast

1 cup butter (softened)

3 egg yolks

8 oz. carton sour cream

1 1/4 cup chopped walnuts

1 1/4 cups sugar

1 1/2 tsp. cinnamon

mini chocolate chips

Pre-heat oven to 325º


Mix nuts, sugar and cinnamon separately in a bowl and put to the side.


Sprinkle yeast on flour, add softened butter and blend with fork in bowl.

Stir yolks into sour cream in another bowl then add to flour mixture.

Pack and round into large ball and refrigerate overnight or place in freezer for

 1/2 hour.

Cut and divide ball into 8ths.

Put 1/4 nut mixture onto bread board or wax paper.

Roll out (one 8th at a time) with rolling pin and cut into 12's (triangle shape).

Sprinkle mini chips onto each piece then roll from wide end into crescent shape

and pinch ends.


Bake at 325º for 25 - 30 minutes. Cool on rack.



Salmon Pancakes 


1 large can red or pink salmon, drained

3 eggs

1/2 cup matzo meal

3 medium onion, chopped

2 Tbsp light sour cream

3 - 4 Tbsp vegetable or canola oil

dash of salt and pepper

Combine and mix the salmon, eggs, matzo meal, 1 chopped onion, sour cream, and

 salt & pepper in large bowl. Form small to medium pancakes. Heat oil in frying

pan, place pancakes in pan. Cook uncovered over medium fire until crisp, flipping

 often. Fry the 2 remaining chopped onions separately in pan then spoon over



Sambusak B-Tawa

(meatless version)


Jewish Baghdadian Dish 




 1 pk. Chickpeas

 5 onions

 3-5 cloves garlic

 1 tsp. turmeric

 1 tsp. cumin

 1 tsp. pepper

 2 tsp. salt


 4 cups flour

 1 tsp. Salt

 4 oz margarine

 1 cup warm water

 1¾ packages dry yeast

 ½ tsp. Sugar

 a little water



 Filling  Soak chickpeas overnight and cook the next day until tender. Grind

chickpeas in a food processor. Fry onions, cut big in oil, till transparent. Add

 crushed garlic, turmeric, cumin, salt, pepper and the chick peas. Mix on a slow

 fire for a few minutes.



Dough  Mix flour with salt. Cut the margarine into small pieces and add to the

flour while rubbing it into the flour. Add yeast mixture and the water and knead

until you get a soft dough. 

Divide the dough into walnut size balls. Open with a rolling pin and put 2 tsps.

 of the chickpea mixture, turn and seal tightly. Fry in deep hot oil on both






Jewish Moroccan Dish 





 1 cup oil

 1cup warm water 

 3 cups flour (If needed, add more to form a soft dough.)


 1 cup sugar

 2 cup water

 Juice from half a lemon



Dough  Mix the oil with the water and add flour until you get a soft dough, (you

 may add more flour if necessary.) Divide it into approximately 70 small balls

and open it into a rectangle shape with a rolling pin. Cut four vertical lines in

 each rectangle. In a deep pot, warm oil until very hot. Hold the two outer

strips of dough, cross over and place in the hot oil until it puffs up.



Syrup  Mix all the ingredients together and cook on the fire for about 15-20

minutes until it becomes thick. Pour the syrup on the fried pastry.


Jewish Kurdish Dish





3 cups flour

8 cups milk

1 cup sugar

6 eggs

3 sticks butter/margarine


Combine the flour, eggs and milk and mix well in a blender. Warm 1 tsp. margarine/

butter in a frying pan and pour one soup ladle of the blended mixture into the

frying pan.


Fry both sides. Serve with sprinkled sugar on top.

Snap and Cackle Treats


1 pkg. about 6 cups of the crispy rice cereal with the jingle that goes S....C....


1 bag of marshmallows

1/4 cup pareve margarine


Before you start cooking liberally grease a square cake pan This mixture hardens

very quickly and I do not want you to have to struggle getting it out of the pot. It could harden while you are greasing the pan. So grease the pan first!


Over low heat melt the margarine and add the marshmallows. Stir until the

marshmallows dissolve. Turn off the heat. Now add the rice cereal a little bit at

 a time and continue to mix until all the kernels have been coated.


IMMEDIATELY pour the mixture into the greased cake tin. Make sure it is evenly



HINT: to obtain a flat top take a piece of waxed paper and place it on the top of

 the pan that is now filled with your mixture. With you hand or a flexible icing

spatula (those long ones) press down on the wax paper forming an even surface.

Gently remove the wax paper and discard.


Chill before cutting and serving!




1 scant tablespoon (1 package) dry yeast

4 tablespoons sugar

3/4 cup lukewarm milk or warm water*

2 1/2 cups all-purpose flour

Pinch of salt

1 teaspoon ground cinnamon

2 eggs, separated

2 tablespoons (1/4 stick) butter or pareve margarine, softened*

Apricot or strawberry preserves


Vegetable oil for deep-frying

*Use butter and milk if serving at a milk meal, and water and pareve margarine

for a meat meal.


 Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to

make sure it bubbles.


 Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks,

and the yeast mixture.

 Knead the dough until it forms a ball. Add the butter or margarine. Knead some

 more, until the butter is well absorbed. Cover with a towel and let rise

overnight in the refrigerator.


 Roll out the dough to a thickness of 1/8 inch.


 Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches

 in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds.

Top with the other 12. Press down at edges, sealing with egg whites. Crimping

with the thumb and second finger is best. Let rise for about 30 minutes.


 Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5

 at a time. Turn to brown on both sides. Drain on paper towels.


 Roll the doughnuts in sugar.


Makes about 12.



Sweet Potato Casserole


6 cooked sweet potatoes, (about 3 cups)

2 eggs

1/2 cup brown sugar


1/2 cup chopped nuts--Mom always used pecans

3/4 cup packed brown sugar

1/4 cup oil

a little under 1/2 cup flour

1 tsp. vanilla


Generously grease a 2 qt casserole dish/


Peel and mash the sweet potatoes. Mix in the sugar and the eggs . Pout into the

greased casserole dish


Put all the other ingredients into a mixing bowl and blend until it forms a

rumbly texture.

Sprinkle on top of the sweet potato mixture,


Bake at 350F for about one half hour.




1 pound sweet potatoes, peeled

1/2 cup all-purpose flour

2 teaspoons sugar

1 teaspoon brown sugar

1 teaspoon baking powder

1/2 teaspoon cayenne powder

2 teaspoons curry powder

1 teaspoon cumin

Salt and freshly ground pepper to taste

2 large eggs, beaten

1/2 cup milk (approximately)

Peanut oil for frying


1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar,

brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and



2. Add the eggs and just enough milk to the dry ingredients to make a stiff

batter. Add the potatoes and mix. The batter should be moist but not runny; if

too stiff, add more milk.


3. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop

in the batter by tablespoons and flatten. Fry over medium-high heat several

minutes on each side until golden. Drain on paper towels and serve.












3/4 pound pitted prunes

6 medium peeled carrots, cut in chunks

3 medium sweet potatoes (about 2 pounds), peeled and diced

6 tablespoons honey

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 tablespoon lemon juice

1/4 cup orange juice

2 tablespoons chopped fresh coriander

12 green or red Anaheim chilies


1. Mix all the ingredients except the coriander and the chilies in a greased

3-quart baking dish.


2. Cover and bake in a preheated 250-degree oven, stirring occasionally, until

the vegetables are soft, but not mushy, about 2 hours. Let cool.


3. Using a fork or a potato masher mash the mixture coarsely with the chopped

coriander to facilitate stuffing into the chilies. This can be prepared a day



4. Place the chilies on a cookie sheet in a preheated 450-degree oven. Roast for

about 20 minutes, turning occasionally, or until the skin is black. Remove to a

plastic or paper bag and leave until cool. Peel off the skin.


5. With a sharp knife, make a slit from the bottom of the stem to the point of

each chili.


6. Gently scrape out the seeds and rinse the inside of the chili.


7. Pat each chili dry and stuff with chopped tsimmes so that each chili is

slightly overstuffed, causing the slit in the chili to open, exposing the filling.



8. Bake in a preheated 350-degree oven for 10 to 15 minutes. Alternately, you can

 merely put the stuffing mixture in a greased flat casserole, approximately 9- by

13-inch, and bake in a 350-degree oven for about 20 minutes or until it is warm.


Yield: 10 to 12 servings 




Jewish Baghdadian Dish 






 1 pkg. Dry yeast

 1 lukewarm water

 1 tsp. Sugar

 1 cup flour

 a bit of salt


 2 cups sugar

 1-1½ cups water

 2 tsp. Lemon juice

 2 tsp rose water



Dough  Combine yeast, sugar and water and let rise. In a separate bowl, combine

the flour and the salt and add to the yeast mixture after it has risen. Mix into

a smooth soft mixture (if necessary add more water). Let the miixture stand

covered for approximately one hour - until it rises.

Warm oil in a deep pot. Put the dough mixture in a ketchup bottle and squeeze

into the hot oil in a spiral shape. When brownish, turn to fry on the other side. Place on a paper towel and dip in the syrup.




Syrup   On a medium flame, mix sugar, water and lemon. When it thickens, remove

from the fire and add the rose water.






2 pounds zucchini

1/2 pound russet potatoes, peeled

1/2 tablespoon lemon juice

1 cup chopped scallions

1/2 cup grated Parmesan cheese

1 teaspoon chopped garlic

3/4 cup chopped parsley

1 teaspoon salt

1/2 tablespoon pepper

2 teaspoons sugar

1/3 cup flour

2 medium eggs

Peanut oil for frying




1. Grate the zucchini and potatoes and toss in the lemon juice to prevent

browning. Squeeze the zucchini and potatoes through towels or a sieve. It is

imperative that you get almost all the moisture out of the vegetables.


2. Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper,

sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.



3. Heat a 1/2 inch of peanut oil in a pan until hot and add thin silver dollar-

size pancakes, frying over high heat until golden brown and crispy. When serving,

 sprinkle with a little more salt and the remaining chopped parsley.


Yield: 24 pancakes (P).










Yield: 10" Cake


5 eggs

2 lbs. cream creese (4-8oz.pkg. I use low fat for half of the required cheese)

1 pint sour cream

4 Tbsp corn starch (I substiitute 2 Tbsp potato starch for Passover)

1 Tsp. lemon juice

1 Tsp. vanilla

1 1/2 cups sugar

Mix all of the ingredients together(in no specific order), and pour into a springform which has been sprayed with cooking oil or butter.


Bake in oven set at 350 degrees for one hour. Then leave to cool in the oven for one hour.


Serve with fruit on the top.




























Yield: Serves 12


12 oz. wide egg noodles

8 oz. softened cream cheese

1/4 cup milk

1/lb. small curd cottage cheese, drained slightly

1 cup sour cream

1/4 cup sugar

1 cup dried mediterranean apricots, coarse chop

1/4 cup golden raisins

1/4 lb. (1 stick) melted sweet butter (no margarine!!)

5 large eggs, lightly beaten

2 Tblsp brandy

1 tsp vanilla


1/4 cup corn flake crumbs

1/4 cup brown sugar

1 rounded tsp cinnamon

Preheat oven 350 degrees. Cook noodles 7 minutes, or until BARELY al dente. Drain, rinse, and set aside. Wisk rest of ingredients (except for topping ) together, add to noodles, and pour into buttered 13x9" baking dish. Blend topping ingredients together and sprinkle lightly over noodles. Bake 350, 40-45 minutes





Yield: 2 dozen


2.5 cups Angel Flake Coconut

1/2 cup sugar

1/4 tsp salt

4 egg whites (don't whip)

4 Tblsp Passover cake flour*

1 cup finely ground almonds

grated rind of one orange

juice of 1/2 orange

1 Tblsp julienne of orange (garnish)

Preheat oven to 325 degrees. Combine all ingredients. Drop from teaspoon or roll gently into balls, onto parchment (or wax paper) covered cookie sheets. place one or two julienne strips on each macaroon. Bake 25 minutes, remove to cooling rack.


* for cake flour, i measure matzoh meal into a clean coffee mill and process until very fine. It works.















Yield: 12 servings




7 egg yolks

1 cup sugar

7 egg whites

1/8 tsp. salt

1 Tbs. coffee,instant

1-1/2 cups pecans, grated



2/3 cup strong coffee

1/4 lb. plus 6 lrg. marshmallows

1 pt. whipping cream, whipped

Shaved chocolate

This torte is delightfully light and creamy.




Combine egg yolks and sugar and beat till thick and lemon-colored. Beat egg-whites and salt until stiff. Mix instant coffee and pecans together. Fold egg-whites and nut mixture alternately into the egg-yolk mix. Pour into two spring-form pans with wax paper in the bottoms. Bake 325 degrees for 20 minutes. Remove from oven and slip a knife around the edge. If you make the cake the day before it will allow the surfaces to dry, making it easier to remove the cake from the pans after cooling.




Combine strong coffee and the marshmallows in a double boiler. Cook on stovetop stirring till blended. Chill thoroughly. Fold into the whipped cream. Place one cake layer on a plate. Spread half the filling over this layer. Add second layer. Spread remaining filling on top. Sprinkle with shaved chocolate if desired.



5 bananas

1 can frozen Orange juice concentrate, 12 oz.

1 can frozen Lemonade concentrate, 6 oz.

2 cups sugar

1 can Pineapple juice, 46 oz.

2 2 liter Lemon Lime Soda, chilled

Mash bananas thoroughly and add slightly thawed frozen juices. Add sugar and pineapple juice. Stir well to disslove sugar. Pour into one gallon container and add enough water to come within one inch of the top. Freeze.


When ready to serve, pour in a 2 gallon punch bowl. Add lemon- lime soda.


Punch base can be frozen and kept indefinately.


**The way I do it is: Mash the bananas in the blender and add frozen juices to that. In a large pitcher, add pineapple juice and sugar and stir until dissolved. Mix the two together and pour into a clean one gallon milk or water (preferable) container. Fill with water and freeze. When ready to serve, cut plastic bottle off of the frozen base and pour chilled soda over. Can break up big chunk as it melts.


NOTES : 5 gallons of base will feed 150 people




Yield: Serves 2




1 cup cold milk

8 ounces strawberry yogurt

2 bananas

1 tablespoon lemon juice

Note: Use a blender or food processor for this recipe.


1. Put all ingredients in blender and turn to puree mode until of desired consistency. (Make only about 2 servings at one time so the blender will not be overfilled.)


2. If using a food processor, use the steel knife to process; 8-10 seconds will be sufficient.


3. Serve in a tall glass.



Yield: 3-4 large servings depending on thirstiness


Orange-pineapple-banana Juice

1 banana

1 nectarine with the skin on

About 1/2 can pineapple chunks packed in juice

Shredded coconut

Ice cubes

Pour orange-pineapple-banana juice about 1/4 of the way up the blender container. Add the banana, nectarine and about 1/2 can of pineapple chunks. Blend. Add a few tablespoons of coconut (1-3 depending on taste preferences.) Blend. Add ice cubes and blend until frothy. Pour into tall glasses and drink with a straw.


*NOTE: I don't have exact measurements, but this is our favorite summertime cool-off drink. It is the perfect cooler for a hot, humid day.



1 cup frozen strawberries

1 frozen banana, cut into pieces

1/2 cup orange juice

1 container strawberry yogurt

A bit of water, (if you don't like thick shakes)

Whirl in blender!


This is low-fat, and high in potassium and Vitamin C.


Enter supporting content here