OVERNIGHT POTATO KUGEL (From Mishpacha's Family First Magazine)-Rachel Weiss

Here's an AWESOME potato kugel recipe. I'm converting half the Jewish world with this one...

(Somehow, everyone has a different definition of what a salad is, after all-potatoes are a vegetable at the end of the day!)

5 lbs (2 1/4 kilos) potatoes, peeled

1 large onion

8 eggs

1 C oil

1/2 C boiling water

1 1/2 T salt

1/8 t black pepper

Preheat oven to 350 degrees F (180 C)

Grate potatoes and onion (by hand with grater is best!)

Mix in eggs, oil, and boiling water. Then add salt and pepper

Transfer potato mixture into a 9x13 pan. Bake for 2 hours uncovered.

After 2 hours, take kugel out and cover tightly with 3 layers of tinfoil.

Put a roaster pan filled with water on the bottom rack of the oven, and place the kugel on the rack above it directly over the water.

Lower the oven temperature to 220 degrees (or 100 C) and bake 8 hours or overnight.

Enjoy!

POPPY STRAWBERRY SALAD-Yehudis Edelstein

This salad is really interesting but everyone who eats it always comments how sweet and good it is!

2 bags Romaine lettuce

bunch of sliced strawberries

1 C sugar

1 C slivered almonds

Melt sugar in a small frying pan and mix in the almonds, mix constantly. When done, spread mixture out on a cookie sheet thinly and when it cools, break into small pieces to toss with lettuce and strawberries

1/3 C sugar

1/4 C red wine vinegar

1 t poppy seeds

1/8 C pareve milk

2 t raspberry jam

1 C mayo

Mix dressing and pour over vegetables. Enjoy!!!!

CORN SALAD- Yehudis Edelstein

Great as a side with the first course of fish and dips on Shabbos. So easy to prepare and it's always finished. Also, if you plan on serving it for Shabbos, it should be made Wednesday night so it can marinate- that is one less thing to do on Thursday night!

2 cans of corn

1 red onion, diced

1 red pepper, diced

handful of peas

1/3 C vinegar

1/4 C oil

1 t salt

1/2 C sugar

Mix dressing, pour over vegetables, and marinate!

FLATBREAD SALAD- Racheli Daniel

Red cabbage-cut up (I leave out)

Romaine lettuce (can't imagine it working well with iceberg)

Grape tomatoes (slice in half)

Purple onion

Everything flatbreads (I've used pizza flavored in a pinch)

Dressing:

2 cloves garlic (2 tsp of fridge version-crushed garlic)

1/2 t lemon juice

1/4 t salt

1/4 t black pepper

1/4 t mustard

3/4 C oil (make it 1/2)

1/2 C mayo

2 T sugar

3/4 T soy sauce (a bit less)

I know- lots of little ingredients to the dressing but it's good! MIX really well-shake it up in a container, dress the veggies and crinkle on the flatbreads-yes, the whole box, it's more an ingredient than a crunchy add-on. It's always a hit and rarely left over. Bon appetit!

TOSSED SALAD-Geulah Kadosh

There's nothing very unique about this salad, it just happens to be a great flavor combination and very easy to prepare!

1 bag of romaine lettuce

1/2 Can of corn niblets (or more, depending on your preference)

2 Plum tomatoes diced, or box of grape tomatoes halved

1 red pepper

Snow peas, cut into 1/2s or 1/3s

Craisins

This salad is very open ended, add as much or little of the ingredients as you like.

I serve it with a Caesar dressing.

It also works well with sliced, or cubed mexican turkey added in.

Enjoy!

FINESTONE FAMILY SPECIAL LONDON BROIL-Aliza Scherer

The yummmmmmmmmiest meat salad (great for Shabbos day, Yom Tov, Sheva Brachos appetizer...) or any other time, and hte dressing is soooo delicious you can use it on any salad

Marinate london broil in:

1/3 C soy sauce

1/3 C honey

1/3 C pineapple juice

1 garlic

1 t ginger

Or if you don't have time you can marinate it in a mixture of duck sauce and Mikee's sesame teriyaki sauce (also delicious)

Then broil each side about 15-20 minutes. Baste, and save some sauce to store meat

Salad:

2 bags euro or romaine salad bags

1 red onion

1 can mandarin oranges

1/2 C toasted almonds

For the salad you can really do anything- this is what the recipe calls for but i do- lettuce, red onion, cherry tomatoes in half, craisins, almonds...you can do anything, cuz the main part is the meat and dressing.

Dressing:

1 C olive oil

3/4 C sugar

1/3 C apple cider vinegar

1 t salt

1 t dry mustard

Now here is the special secret ingredient- you take a small chunk of onion, I like to do red onion cuz it gives the dressing a nice color, and you then blend it together (hand blender) until everything is combined and the onion is completely pureed. The onion makes the dressing creamy and surprisingly sweet!

Mix salad ingredients and sliced meat, and toss with dressing.

ENJOY!

PURPLE CABBAGE SALAD- Adina Miller

1 purple cabbage bag

1 red pepper

1 yellow pepper

pecans

croutons (the yellow soup mandel ones)

Dressing:

3 T vinegar

3 T sugar

3 T ketchup

1/3 t salt

1/8 t paprika

1/2 t mustard

1/3+1 T oil

AVOCADO-MANGO SALAD- Adina Miller

1 mango

1 avocado

1 red pepper

1 red onion

1 salad bag

pecan nuts (optional)

Dressing:

1/4 C mango

1/4 C olive oil

1/4 C honey or sugar (or you can do 1/8 cup of each)

1 T mustard

2 t vinegar

BARBECUED CHICKEN SALAD- Aviva Sebag

Here's a delicious salad recipe from the cookbook "Crowning Elegance" page 99. It takes a little more work than your typical salad, but it's well worth it!

4 chicken breasts

1/2 C barbecue sauce

2 T canola oil, divided

1/2 lb corned beef, pastrami, or beef fry

2 medium cloves garlic, chopped

1/4 C apple cider vinegar

1 T teriyaki sauce

1/2 t hot pepper sauce

2 T sugar

1/2 t black pepper

16 ounces mixed salad greens

Baste chicken with the barbecue sauce and grill or broil

Heat 1 T of the oil. Add the corned beef and cook, stirring until browned and crispy (don't let it burn!) Remove the meat and crumble while still hot. (Chill meat in fridge.)

Add the rest of the oil into the same pan and then add the garlic, stir for 30 seconds. Add the vinegar, teriyaki, hot pepper sauce and sugar. Stir. Bring to a boil. Lower heat and simmer for 5 minutes stirring occasionally. Add salt and pepper. Remove from heat and cool.

Slice chicken in 1/2 inch strips. Toss chicken, lettuce, corned beef with the dressing. Can be eaten room temperature or cold. Enjoy!

GRAPE TOMATO SALAD- Miriam Tropper

This recipe is from the Roosevelt Yeshiva Pesach cookbook- it got rave reviews and is incredibly easy so we use it all year round

2 Boxes grape tomatoes, cut in half

Dressing:

1/3 C oil

2 Cloves crushed garlic

2 T chopped fresh basil

2 T chopped fresh parsley

1 t salt (or to taste)

black pepper to taste

You can modify- more/less herbs, less oils, and I once used fresh oregano (with yummy results)- it's a little stronger than basil, though. You can use frozen herbs, but it's not nearly as good.

ASPARAGUS, GREEN BEAN, AND HEARTS OF PALM SALAD- Elisheva Bier

This is an amazing salad recipe from Martha Stewart. It's a little bit of a patchka, but it's really good!

1/4 C white-wine vinegar

1/4 C vegetable oil

3 T sugar

2 t chopped fresh dill leaves

Coarse salt and freshly ground black pepper

3 medium cucumbers, peeled, seeded, and sliced crosswise

1 small onion, thinly sliced

1 1/2 pounds asparagus, trimmed, and cut into 1/2 inch pieces

1/2 pound green beans, trimmed and cut into 1/2 inch pieces

1 (7 or 8 ounce) can hearts of palm, rinsed, drained, and cut into 1/2-inch pieces

2 medium vine-ripened tomatoes, seeded and cut into 1/2 inch pieces

1/2 small head iceberg lettuce, thinly sliced

1. In a large bowl, whisk together vinegar, oil, sugar, and dill. Add cucumbers and onion, season with salt and pepper, and toss until well combined; set aside

2. Fill a large pot with water and bring to a boil. Add salt and return water to a boil. Prepare an ice-water bath; set aside. Place asparagus in boiling water; cook until just tender, 2 minutes. Using a slotted spoon, transfer asparagus to ice-water bath for 1 minute, remove and pat dry; transfer to cucumber mixture. Add beans to the boiling water, and cook until just tender, 3 minutes. Using a slotted spoon, transfer beans to the ice-water bath for 1 minute, remove and pat dry. Transfer beans to cucumber mixture along with hearts of palm, tomatoes, and lettuce. Season with salt and pepper; toss until well combined.

SOUR CREAM AND ONION CRACKER SALAD- Yehudis Lieberman

Lettuce

Some red cabbage

Cherry tomatoes

Scallions or red onion

"Nashnushim" crackers, flavored "Shamenet Batzel-sour cream and onion" (They are an Israeli company but I heard you can get them in America too. In case they can't be found, try replacing with another similar cracker, it's worth it because this is such a great salad. BTW, they are pareve)

Crunch the crackers on top and mix it with all the vegetables. Add dressing and toss

Salad Dressing (It's a drop better blended but not totally necessary)

3/4 C oil

1 T mayo (light is OK)

3 T sugar

1 t lemon juice

1 t salt

1 t soy sauce (may want a drop more)

1 t real mustard

2 t garlic powder

sprinkle of black pepper

REALLY PRETTY RED SAUCE- Shevy Herzog

This is a delicious sauce to put on chicken or corned beef. It's a really pretty red sauce and very tasty!!

Combine:

2/3 C sugar

3 t mustard

3 t chrain

2/3 C Ketchup

6 T vinegar

3 T Oil or margarine

Warm till all the ingredients dissolve. For Chicken: Bake chicken for 1 hr/ 1 1/2 hrs covered with onion powder, garlic powder, paprika.

Then cover chicken with half the sauce. Bake, and then add more sauce and reheat 10 min uncovered before serving.

For corned beef: Boil, cut meat, and then add sauce- reheat before serving.

BREADCRUMBS- Miriam Tropper

The best breadcrumbs are made by toasting leftover challah and processing in a food processor, then adding spices to taste or leaving plain if using in a recipe like meatballs. Store in ziplock in the freezer. (Sorry, I don't remember where I read this but it's a great way to use up your challah)

Be careful that challah from a fleishig table is used only in fleishig recipes.

FOOLPROOF LASAGNA THAT EVERYONE LIKES-Miriam (Wiederkehr) Tropper

Hi! Since I'm the granny of this group, I'll be the one who sends in the recipes that take about 5 minutes and come out really good, or the "how to hide your leftovers" recipes.

Foolproof lasagna that everyone really likes (this started out as my mother's recipe but kind of morphed over the past decade or so)

1 box quick cook lasagna (1 pound)

2 15 oz. cans tomato sauce

1 lb. farmer cheese

8 oz. cottage cheese

1 egg (optional, but it does make it creamier)

at least 8 and up to 16 oz shredded mozarella, or sliced mozarella, depending how cheesy you like it--less will make it less heavy.

assorted spices: I use black pepper, garlic powder, onion powder ,basil and oregano

Directions:

in a 9x13 pan, pour about 1/4 can tomato sauce (enough to cover the bottom of the pan).

In a large bowl, combine the farmer cheese, egg (if using), cottage cheese. Mix. Add most of the tomato sauce (leave about 1/3 can for the top of the lasagna). Add spices to taste. I do like this: lots of garlic powder (probably 1 1/2 tablespoons) , then about 2 teaspoons of onion powder, 1 each basil and oregano, and a little black pepper. If you like it sweet, you'll want to add some sugar here. My measurements are approximations b/c I really just sprinkle everything on top of the tomato sauce, some more, some less. Mix it all together. Add the shredded cheese and mix once more. Now layer pasta-sauce mixture-repeat but leave the last layer empty. Top it with the 1/3 can tomato sauce, and some shredded cheese. Pour 2 cans of water around the edges, seal and bake at least 1 1/2 hours. (Sometimes it takes 2) If it seems ready but looks a little watery, uncover and bake 10-15 min. If this is an oven-to-table dish you may want to add a little extra cheese during those 15 min. for aesthetics.

Enjoy!

PEANUT BUTTER PIE- Aviva Sebag

1 graham cracker crust

1/2 C peanut butter

1 C confectionary sugar

1 C coffee rich

1 instant vanilla pudding package

1 whip

Mix peanut butter and confectionary sugar. Put 3/4 in graham cracker crust. Beat the remaining ingredients. Pour on top of peanut butter. Put the rest of the crumbs on top. Freeze.

Another version is to mix the Coffee rich, vanilla pudding, and whip together and then add in about 3-4 T of peanut butter, (depending on your tastes you can add even more) Pour this into a graham cracker crust and freeze- it takes about 3 minutes to make! (don't make the layer with the peanut butter and confectionary sugar.)

This is also a good peanut butter ice cream to serve alone-not in the pie shell. Just freeze and scoop.

SWEET BREADED CHICKEN CUTLETS- Yitty Basch

Here's a recipe from my sister's sister in law, Faigy Warshavsky

In one bowl mix:

Mayonnaise

Paprika- you'll know you put enough when the mayo is a reddish color

a little bit of salt

dash pepper

a little bit of garlic

In another bowl mix:

corn flake crumbs

1/4-1/2 brown sugar (depending how sweet you like it)

Coat the chicken with the mayo mixture and then the crumb mixture. The mayo and bread crumb amount depends on how many chicken cutlets you're making, so use your own judgement.

Put a thin layer of oil in a pan and bake @ 350. 20 minutes covered, 25 minutes uncovered. I don't put the oil in, however, it tastes much better with a little bit. Whoever I give this recipe to loves it. It's quick, easy, and delicious!

CHICKEN WONTONS WITH DIPPING SAUCE (Kosher by Design pg 29)- Aliza Scherer

Cut approx 4 chicken cutlets into approx 30 once inch squares

Combine the following marinade ingredients:

3 t brown sugar

2 t salt

4 cloves minced garlic

4 t dry sherry (or sherry cooking wine)

2 t cornstarch

6 T oil

1 t soy sauce

Marinate the chicken overnight or for a few hrs in fridge covered

One pkg wonton wrappers or eggroll wrappers cut in 4 squares

lay one wonton wrapper out, take one piece of chicken and rub it around the square and leave the chicken piece in the center.

Fold the wonton over the chicken by bringing the 4 corners to the center, like a squared envelope. Heat oil in a large skillet (can use peanut oil b/c it doesn't burn when frying, but it has a distinct smell)

fry the wonton about 2 min per side, turning once (fry seam down first)

The dipping sauce:

Blend:

12 ounces apricot preserves

4 t yellow mustard

4 T teriyaki sauce

Can serve as an appetizer with 4 on a plate and sauce in the center or drizzled on top

the wontons can be prepared in advance and frozen flat in a single layer

To reheat: bake at 475 for 10 minutes

This recipe sounds like a patchka, it's really not, and it's worth it! Enjoy!

OLIVE CHICKEN- Ahuva Kutner

Here's a delicious gourmet chicken recipe from my mother-in-law:

6 cutlets- fry in a small amount of oil on both sides till brown

Stir-fry 3/4 C chopped onion and 2 cloves garlic w/ 2 1/2 t salt and 1/4 tsp pepper- 3-4 minutes

Add 1 and 1/2 C chopped canned tomatoes (or use plum tomatoes) Sprinkle 2-3 T flour

Slowly mix in 1 C dry white wine and 1 1/2 C chicken broth (can use powder- 1 t per cup water) Cover and cook over low heat about 10 min

Pour sauce over chicken and bake in oven till chicken is tender, about 30 minutes. Add 8 oz sliced mushrooms and 1/2 C pitted green olives, sliced. Cook 15 more min. Add some sugar if bitter (1 T at a time) and thicken w/ some corn starch if sauce is runny.

SESAME CHICKEN- Yehudis Edelstein

Simple to make and it is always a hit! I always run out so double if you are having guests or a lot of bochurim! You can't mess it up, which is a definite plus!

Package of chicken cutlets (3-4 pieces)

flour

egg

Sauce:

3/4 C brown sugar

3/4 cup ketchup

3/4 c water

handful of sesame seeds

Cut the chicken cutlet into smallish pieces, dip in egg, in flour, in egg, in flour. Fry the pieces in the oil until they are a golden color. Place pieces of chicken in a greased pan and then mix the sauce ingredients. Pour the sauce over the chicken and cook in oven uncovered, for 10-15 minutes at 350. If you are making this in advance, freeze without cooking it and just defrost the chicken directly in the oven and the cooking will occur then! Enjoy!

AMAZING MEATBALLS- Adina Schreiber

Use ground lean meat/ shoulder meat

Sprinkle meat with a lot of onion and garlic powder

Generously add corn flake crumbs and then a little water.

Form balls

In a pot, pour in 18 oz. can of tomato paste, about 27 oz. of water, about 10 oz granulated brown sugar.

Boil, and add meat. Cook 1 to 1 and 1/2 hours on medium flame.

ENJOY!!!

YUMMY POUND CAKE- Adina Schrieber

Generously grease a bundt pan, and then cover it with plain bread crumbs, or cornflake crumbs, or finely ground nuts

1 C oil

2 C flour

1 t baking powder

1/4 t salt

Cream the above ingredients until smooth

Add:

6 unbeaten eggs one at a time

2 C sugar

1 t powder vanilla

Beat 5 minutes

Bake at 350 for 55 minutes (or more if needed)

Invert when hot

Syrup:

1/4 C water

3 T sugar

Boil, then add 2 T orange juice or lemon juice. Boil, stirring, then pour all over top of cake when the cake is hot.

MANGO STRING BEANS - (Kosher by Design) -Geulah Kadosh

2 pounds green beans

5-6 scallions, halved and ends trimeed

7-8 garlic cloves

1/4 C balsamic vinegar

3 T water

1/2 C olive oil

1 (.92 ounce) packet roasted garlic dry salad dressing mix

2 T dijon mustard

3 T honey

1-2 fresh mango, peeled and diced

2 handfuls sunflower seeds

2 handfuls chopped walnuts ( I skip the walnuts)

In a large pot of salted booing water, cook green beans about 6 minutes or until crisp-tender, drain, run beans under cold water, drain again

Process scallions, garlic, vinegar, water, oil, dressing, mustard and honey in food processor. Can keep in fridge for 4-5 days. Remove from fridge at least 1/2 hour before using and shake very well.

Pour dressing over green beans. Right before serving add the mango, sunflower seeds and walnuts. Mix well. Serve at room temperature.

Yield: 12 servings.

BAKED DOUGHNUTS - Rachel Freifeld

2 egg whites

1 T vegetable oil

3/4 C packed brown sugar

1.5 C All purpose flour

3/4 C whole wheat flour

1 t baking powder

1/2 t baking soda

1/2 t cinnamon or apple pie spice

1 t white sugar

2 ripe bananas mashed-OR- 8 oz. canned pumpkin

2 T chopped walnuts (optional)

1. Preheat oven to 425 and grease baking sheets

2. Beat bananas/pumpkin, egg whites, oil and brown sugar in a large bowl. Then add flours, baking poweder, baking soda, cinnamon/apple pie speice, and walnuts, if desired. Mix until well blended

3. Let stand for 5 minutes to let the dough rise

4. Scoop out heaping tablespoons and place on baking sheet equally spread apaprt (batter should yield about 12 donuts) Use greased hands (A spray of Pam works really well) to form each lump of dough into a donut shape. Dough is very sticky, so keep hands well-greased.

5. Sprinkle tops of doughnuts with 1 T white sugar

6. Place into oven for 7-8 minutes on 425 F.

Each doughnut has about 165 calories. (Eat two!)

B'teyavon :-)

CHOCOLATE CHIP SOUFFLE PIE- Racheli Daniel

1/4 C flour

1/4 C sugar

1/2 C brown sugar

1/2 stick margarine

1/2 t salt

1/2 t baking soda

1 c chocolate chips

2 eggs

Mix all, put in, bake at 350 for approx 40 min- check if it's still jiggling after 30 min but no more than 40 min.

Serve with ice cream, sorbet, fruit, etc- whatever you'd like! yummy and gooey!

For Shabbos- put on hotplate or blech either before Shabbos far away from source of heat or during meal closer to source- depending on what you're allowed to do bishul wise.