Jello

THANKSGIVING – #3

Posted on November 15, 2011. Filed under: Autumn, Bananas, Crafts, Dairy, Dinner/Supper, General Crafts, Jello, Kids, Kosher Recipe, Nuts, Oranges, Paerve, Party Ideas, Parve, Pineapple, Recipes, Salads, THANKSGIVING, Thanksgiving Prayer, Thanksgiving Recipes | Tags: , , , , , , , , , |


Lift Every Voice and Sing          

by James Weldon Johnson

Lift ev’ry voice and sing,

Till earth and heaven ring,

Ring with the harmonies of Liberty;

Let our rejoicing rise

High as the list’ning skies,

Let it resound loud as the rolling sea.

Sing a song full of the faith that the dark past has taught us,

Sing a song full of the hope that the present has brought us;

Facing the rising sun of our new day begun,

Let us march on till victory is won.

Stony the road we trod,

Bitter the chast’ning rod,

Felt in the days when hope unborn had died;

Yet with a steady beat,

Have not our weary feet

Come to the place for which our fathers sighed?

We have come over a way that with tears has been watered.

We have come, treading our path through the blood of the slaughtered,

Out from the gloomy past,

Till now we stand at last

Where the white gleam of our bright star is cast.

God of our weary years,

God of our silent tears,

Thou who hast brought us thus far on the way;

Thou who hast by Thy might,

Led us into the light,

Keep us forever in the path, we pray.

Lest our feet stray from the places, our God, where we met Thee,

Lest our hearts, drunk with the wine of the world, we forget Thee;

Shadowed beneath Thy hand,

May we forever stand,

True to our God,

True to our native land.

I thought that today I would try to blog about salad recipes and Thanksgiving craft ideas.  Hope you enjoyed the above prayer.  I really think it is perfect for Thanksgiving.

For our first Thanksgiving craft, I have chosen place card napkins.  This idea, the photo  and the directions were found at http://www.countryliving.com .  This is a wonderful site that has many entertaining ideas and hints.

A gorgeous way to set your holiday table!

Thanksgiving Table Napkin Placecard And Table Cloth

 

Practice your script first, then write each guest’s name invisibly: try the Prym Dritz disappearing-ink pen. Immediately trace over the name in bronze, copper, or gold with a medium round-tipped ink marker, such as Uchida’s DecoFabric Marker; available at http://www.michaels.com.

No-Sew Cloth: Cut to size linen or medium-weave burlap, leaving an eight-inch drop. For fringe, pull away threads, one row at a time. Write words, as for the napkins, and then press, wrong side up.
Ok, now let’s tackle my weak point…salads.  I do not like salads.  I am not a big vegetable eater.  So, I went to the internet in hopes of finding salads that even kids will like.  Who says you have to make a traditional tossed salad?

Looks good to me!

24 Hour Salad

=============

By Linda Larsen, About.com Guide

“24 Hour Salad is a creamy fruit salad made with a cooked custard and canned fruit, then chilled overnight. The recipe came from my mother-in- law Loraine.

This delicious salad can be made with many other kinds of fruit. I like to add some cubed cantaloupe or sliced strawberries too, if they’re available.”

Prep Time: 25 minutes

Cook Time: 10 minutes

Chilling time: 23 hours

Total Time: 23 hours, 35 minutes

Yield: Serves 8-10

Ingredients:

20 oz. can pineapple tidbits

2 (15 oz.) cans mandarin oranges

3 eggs

3 Tbsp. flour

3/4 cup sugar

3 tablespoons lemon juice

1-1/2 cups miniature marshmallows

2 bananas, peeled and sliced

1 cup heavy cream, whipped

Preparation:

Drain juices from canned fruits and set fruit aside. Add water to juices, if necessary, to measure 1-1/2 cups. Combine eggs, flour, sugar, and 1-1/2 cups juice in a heavy saucepan. Cook over medium heat, stirring constantly with wire whisk, until thick and boiling. Remove from heat, stir in lemon juice, cover, and chill in refrigerator until cold .

When custard is cold, fold in drained fruits, marshmallows, and sliced bananas. Then fold in whipped cream. Pour into serving bowl and cover.

Chill 24 hours before serving.

A festive salad for Thanksgiving.

Creamy Molded Cranberry Salad

=============================

By Linda Larsen, About.com Guide

“Creamy Molded Cranberry Salad is one of my favorite salads for Christmas. The tart cranberries are combined with marshmallows, celery, and nuts and suspended In a creamy gelatin mixture. You’ll love it!”

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

4-1/2 teaspoons unflavored gelatin (1-1/2 envelopes)

1/2 cup cold water

3/4 cup boiling water

1 (16-ounce) package fresh cranberries, ground

3/4 cup sugar

1 cup miniature marshmallows

1 cup diced celery

1 cup chopped toasted walnuts

1 cup heavy whipping cream

1 teaspoon vanilla

3 tablespoons powdered sugar

Preparation:

In small bowl, combine gelatin and cold water; let stand 5 minutes. Add the boiling water and stir until the gelatin is completely dissolved.

Place in freezer 15 minutes to cool. In large bowl, combine cranberries, granulated sugar, marshmallows, celery, and walnuts; let stand 20 minutes to let sugar dissolve. Add gelatin mixture.

In medium bowl, beat cream with vanilla and powdered sugar until stiff peaks form. Fold into cranberry mixture. Rinse a 2-1/2 quart ring mold with cold water; do not wipe dry. Add salad mixture, cover, and chill until firm, about 4-6 hours.

To unmold, place salad in ring mold upside down on serving plate. Rinse a clean kitchen towel in hot water and wring out. Place hot towel on mold for a few seconds. Then hold the mold and plate together and shake gently. The salad should drop right out of the mold.  But if you fear trying to unmold a gelatin salad, just put the mixture into a 2-quart baking dish. Then you can cut the salad into squares and serve it that way. It’s just as pretty, and much easier!

Cover and chill again, or serve immediately. Serves 8-10

Spinach Salad

=============

By Diana Rattray, About.com Guide

Ingredients:

4 slices bacon

4 cups torn spinach leaves

1 can (8 ounces) pineapple tidbits, drained, chilled

1/2 cup sliced purple onion

Lemon Dressing (below)

Preparation:

Cook bacon; drain and crumble. Place spinach in a large serving bowl. Top with pineapple tidbits and sliced purple onion. Sprinkle crumbled bacon over spinach. Just before serving, pour lemon dressing over salad and toss lightly.

Spinach salad serves 4.

Lemon Dressing

1 cup vegetable oil

3 tablespoons fresh lemon juice

1 teaspoon sugar

1 teaspoon salt

1 teaspoon paprika

1/4 cup finely chopped onion

1 teaspoon dry mustard

1 clove garlic, minced

Combine all ingredients in blender container; cover and blend thoroughly. Chill. Stir before serving.

Makes about 1 1/2 cups.

GOLDEN GELATIN SALAD

====================

1 pkg. Lemon Gelatin

2 cups HOT Water

1-1/2 tsps. Lemon Juice

1/8 tsp. Salt

1 cup DRAINED CRUSHED Pineapple

3/4 cup RAW GRATED Carrots

Dissolve gelatin in HOT water.  Add lemon juice and salt.  Chill until partially set.  Add pineapple and carrots.  Pour into individual molds.

Chill until set.

SOURCE:  Rochester, NY’s Hadassah Cookbook

SOFTA123’S AKA MARILYN’S NOTE:  I will leave out the salt.  It will be good without the extra sodium in our diets.

Servings: 6

This salad is a work of art!

Yellow Trio

===========

Cut the kernels off an ear of corn; sauté in olive oil with yellow squash slices. Toss with yellow grape tomatoes, fresh basil, salt and pepper.

Advertisements
Read Full Post | Make a Comment ( None so far )

Halloween Fun #11

Posted on October 28, 2011. Filed under: Autumn, Cherries, Chocolate, Comfort Foods, Dairy, Halloween Recipes, Halloween Snacks, Honey, Jello, Kosher Recipe, My Ramblings, Nuts, Party Ideas, Popcorn, Recipes, Rochester, Snacks | Tags: , , , , , , , , , , , , |


A Spooky Night

Last night, I got into bed to take my medications before going to sleep, and as I was sorting out the vials, the lights suddenly went out and it was pitch black.  I picked up the phone to call Rochester Gas & Electric, our local gas company, and even the phone was dead.  Thank G-d for cell phones!  Paul had a small pen light to make his way to his cell phone and I knew that I had put an electric candle on the bookshelves right outside our bedroom door.  So, Paul got out of bed, got his cell and the candle.  We tried to find the switch and it was as fine as a hair pin or a very thin needle.  We kept trying to manipulate it and figured the batteries were dead.  So, I opened up the battery  compartment to find that there we no batteries in it.  Luckily, Paul knew just where to get the batteries…on his chair in the bedroom.  Then he had trouble closing the compartment up.  It’s hard to do everything by yourself.  He was trying to do it one-handed while he held the penlight.  I suggested that he give me a try.  I had him hold the light and, of course, because I did it with two-hands, I got it closed and it worked.

Next we called 411 for the phone number of RG&E.  We attempted that three times to no avail!  So, I suggested we call my mother who does not live in our area.  At that point I figured that it was area –wide.  Luckily, everything was fine at my mom’s house and we asked her to call.  We wanted to make sure that RG&E knew what was happening because it was about 40 degrees when I last checked the temperature at about 6 pm and this was 8:30-9:00ish.  I didn’t want to freeze to death!  Mom told me they would have us back up by 11:00 p.m.  They were true to their word.  I’d say we were up around 10:00 p.m.

To make matters worse, I just woke up and discovered that snow on the skylight in our bathroom!  I haven’t looked out to see what it’s doing now, but I am going to the beauty parlor to have my hair done and I don’t want it to get ruined before I get home!

Now for today’s article, I thought I would make this a hodge –podge of recipes for popcorn balls!  They are much fun to make.

Cinnamon Red Hot Popcorn

========================

10 cups of air-popped popcorn (1/2 cup unpopped)

1-1/2 cups (7 oz.) coarsely chopped pecans

3/4 cup sugar

3/4 cup brown sugar

1/2 cup light corn syrup

3 tablespoons hot pepper sauce

2 tablespoons honey

6 tablespoons unsalted butter, room temperature, cut into thin pats

1 tablespoon cinnamon

Yield: 18 cups

Heat oven to 250 degrees. Place popcorn and pecans in 5-quart ovenproof bowl or Dutch oven. Bake 15 minutes.

Combine sugars, corn syrup, pepper sauce and honey in 2-quart saucepan.  Bring to a full boil over medium-high heat, stirring just until sugars dissolve. Boil about 6 to 8 minutes or until soft-crack stage (290 degrees on candy thermometer). Do not stir. Remove from heat.

Gradually add butter and cinnamon to sugar mixture, stirring gently until well blended. Pour over popcorn, tossing to coat evenly. Spread popcorn mixture on greased baking sheets, using two forks. Cool completely. Break into bite-size pieces. Store airtight up to two weeks.

Note: If popcorn mixture sets too quickly, return to oven to re-warm.  Popcorn mixture can be shaped into 3-inch balls while warm, if desired.

Butterfinger Popcorn Balls

==========================

6 cups popped popcorn

3 (2.1-ounce) NESTLE® BUTTERFINGER® Candy Bars, chopped

1/4 cup butter or margarine

3-1/2 cups miniature marshmallows

These fun-filled popcorn balls are great to make with the kids before settling in for a night of videos and snuggling.

1. Combine popcorn and chopped Butterfinger in large bowl.

2. Melt butter in medium saucepan over low heat. Stir in marshmallows.

Heat, stirring constantly, until marshmallows are melted and mixture is smooth.

3. Pour over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray. Form popcorn mixture into six 3-inch balls. Place on waxed paper to cool. Store in airtight container.

Makes 6 popcorn balls.

Macbeth's Three Witches

Double Double Toil and Trouble Chocolate Popcorn Balls

================================

1/2 cup sugar

1/2 cup corn syrup

1/4 cup butter or margarine

2 tablespoons cocoa powder

8 cups freshly popped popcorn

1 cup “M&M’s”® Semi-Sweet Chocolate Mini Baking Bits

Combine sugar, corn syrup, butter and cocoa in medium saucepan; bring to a boil. Add popcorn, stirring until evenly coated. Remove from heat. Stir in “M&M’s”® pieces. Cool slightly. Shape into 2” balls.

Yield: 18 balls

Nutritional Information: (Based on 1 ball) Total calories: 160 Fat: 7 g Carbohydrate: 24 g Sugar: 19 g Fiber: 2 g Protein: 1 g Sodium: 75 mg Cholesterol: 5 mg

EASY POPCORN BALLS

6 tbsp. butter

3 c. mini marshmallows

3 tbsp. flavored gelatin (any flavor)

3 qts. unsalted popcorn

butter (for hands)

Melt 6 tablespoons butter in large pan; add marshmallows. Stir until melted. Blend in gelatin. Place the popped corn in a large bowl (give yourself room to stir!), pour the gelatin mixture over the popped corn, and stir.

Butter your hands and form corn into balls. Be sure to work quickly as it gets sticky when it cools down! Vary flavor of gelatin for season; orange – Halloween; red and green – Christmas, etc.

Yields: 8-10 large balls.

Nutella Peanut Balls

====================

“Popcorn balls are an old-fashioned, easy-to-make homemade treat. They can be made in a variety of ways. You can make a basic popcorn ball and add little Halloween candies like candy corns, or you can make different flavors of popcorn balls like the Nutella popcorn balls in the photo above.

Popcorn balls are the perfect, not-too-sweet or fattening treat for Halloween. They make great treats for coworkers, friends, and family. You can serve them in cupcake liners like I have done here, put them on lollipop sticks, or wrap them in cellophane with pretty bows.”

• 1/2 cup sugar

• 1/2 cup honey

• 3 tablespoons Nutella, or chocolate peanut butter

• 3 tablespoons butter

• 12 cups popped popcorn

• additional butter

• Latex or vinyl gloves (to protect hands from hot, sticky candy while forming

Balls)

Pop popcorn. Combine sugar, honey, Nutella, and butter in a saucepan.  Heat over medium heat until it boils. Cook until mixture reaches hard ball stage, 250 – 266 degrees.

Combine popcorn and hot Nutella mixture in a large bowl. Mix well with a spoon. Butter gloved hands well. Form popcorn balls in hands, pressing popcorn together and squeezing balls so that the popcorn sticks together.

Let cool completely on cookie sheet or in cupcake liners as shown.

Makes 12 popcorn balls.

Trick or Treat Popcorn Balls

=====================

8 cups air-popped popcorn

1 cup granulated sugar

1/2 cup light corn syrup

1/3 cup water

1 tablespoon butter

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1 cup orange gumdrops

1/2 cup red gumdrops

1/2 cup yellow gumdrops

Place popped corn in mixing bowl; set aside.

In small saucepan, over medium-high heat, bring sugar, corn syrup, water, margarine, and salt to boil. Cook, stirring, until sugar dissolves. Cook, without stirring, for ten minutes or until reaches hard-ball stage of 254 degrees F on candy thermometer. Remove from heat.

Wearing oven mitts to shield against splatters, carefully stir in vanilla extract. Pour over popped corn; using prepared spoon, toss until well coated. Stir in gumdrops.

Wearing rubber gloves, form into 2-inch balls; let cool on baking sheet.

286 Calories; 1g Fat (2% calories from fat); 1g Protein; 71g Carbohydrate; 0mg Cholesterol; 135mg Sodium

Halloween Popcorn Balls

=======================

In Diana’s Recipe Book

Servings: 24

Ingredients:

20 cups popped popcorn

1-1/2 cups light-colored corn syrup

1-1/2 cups sugar

1 7-ounce jar marshmallow creme

2 tablespoons butter

1 teaspoon vanilla extract

1-1/2 cups candy-coated milk chocolate pieces or candy-coated peanut butter-flavored pieces

Instructions:

Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17x12x2-inch baking pan or roasting pan. Keep popcorn warm in a 300 degree F (150 C) oven while preparing marshmallow mixture.

In a large saucepan bring corn syrup and sugar to boiling over medium-high heat, stirring constantly. Remove from heat. Stir in marshmallow creme, butter, and vanilla until combined.

Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in candies. With damp hands, quickly shape mixture into 3-inch-diameter balls. Wrap each popcorn ball in plastic wrap. Store at room temperature up to 1 week.

Makes 24 popcorn balls.

Variations: Popcorn Cake: Turn popcorn mixture into a buttered 10-inch tube pan. Press gently into pan with spatula or damp hands. Let stand about 30 minutes; remove and slice like cake.

To Present This As a Gift: You will need a white glass bowl with lip, glass paint pens in black, orange, green, and silver.

Wash and dry the bowl. Avoid touching the areas to be painted. Paint “Halloween” around the rim of the bowl, drawing pumpkins for the Os and between each word as desired. Let dry. Bake the painted glassware in oven if instructed by the paint manufacturer. Let cool.

Also Try This: Use Halloween stickers in place of painted jack-o’-lanterns.

Source: DianasDesserts.com Date: October 14, 2003

Sweet Popcorn Balls

===================

From Country Living

“We make this wholesome popcorn treat with an eclectic mix of dried fruit for concentrated bursts of fruit flavor.”  ~Charles Schiller

Ingredients

12 cup(s) popped popcorn

3 cup(s) mixed dried fruit such as golden raisins, cherries, and chopped apricots and figs

1-1/4 Cup(s) granulated sugar

3/4 cup(s) brown sugar

1 cup(s) corn syrup

1/2 cup(s) water

Directions

Toss popcorn and dried fruit together in a large, lightly oiled, heatproof bowl.

Oil 2 waxed paper-lined baking pans and a long metal fork. Set aside.

Bring sugar, brown sugar, corn syrup, and water to a boil over medium-high heat in a medium saucepan fitted with a candy thermometer.

Reduce heat to medium and cook until mixture reaches 260 degrees F.

Carefully pour the syrup over the popcorn mixture. Stir with the fork to distribute. Let sit for 1 to 2 minutes.

With well-oiled hands, form 3-inch balls, place on pans, and cool completely.

Store in an airtight container for up to 4 days.

Read Full Post | Make a Comment ( None so far )

SUKKOT

Posted on October 13, 2011. Filed under: Brownies, Cheese, Cherries, Chocolate, Cookies, Cupcakes, Dairy, Desserts, Dinner/Supper, Ethnic Recipe, Family, Fish, Honey, Jello, Jewish, Kosher Recipe, Lemons, Menu, My Ramblings, Pears, Pineapple, Recipes, Sukkot, Sukkot Recipes, Traditions, Tried and True Recipe, Vegetables, Vegetarian | Tags: , , , , , , , , , , , , , , , , , , , |


The holiday of Sukkot begins on the 15th day of the month of Tishrei. Known in rabbinic literature as Ha-Chag–“the holiday”–the themes of Sukkot are clearly of high importance in Jewish theology.  Sadly, many Jews, including myself, really don’t celebrate it.  Perhaps we have a festive meal and perhaps we are lucky enough to be invited to eat dinner in a sukkah (open air booth) built by a friend or family member.  Or perhaps our synagogue has a communal meal to celebrate that we can take part in.  In part it is the fault of our school system here in the U.S.  In part it is the fault of today’s world.  And in part, it is the fault of our parents and/or of us.  We have to take so much time off for Rosh  Hashanah and Yom Kippur that we tell ourselves (and it is probably not far from the truth) that we will be fired if we take too much time off from our jobs, even if it is for religious reasons.  At one time employers may have been more sympathetic to our needs, but not any longer.  Our children are allowed to miss only so many days a year and here in the North that means we have to plan missed snow days.  Don’t forget that kids get sick, especially during the winter, as we adults also do.  Doctor appointments, dental appointments, “tummy ache” days, they all add up.  So how can we allow our children to take time off?  Even if we did insist they take the time off, how are they ever going to catch back up with the other kids, let alone bypass them in the race for college scholarships, let alone college admittance?  So our observance of Sukkot, the most beautiful of our holidays, and one of the most important of our holidays takes a back burner to the secular world and our secular lives.  I am glad to say that more and more people that I know do take the time to build their own personal sukkahs and take the time to celebrate.  Last year Paul and I were invited to our Cousin Susan’s sukkah along with many other people.  Susan is the hostess with the moistest and her sukkah and sukkah party were no exception.  This year we have been invited to our good friends’ The Sterns, sukkah for an intimate family dinner.  We are hoping that the weather will be with us so we can at least do the ceremonial part of the meal in the sukkah, if not have our entire meal out there beneath the stars.  I know in Kingston, my step-son-in-law and grandson are helping to build their synagogue’s sukkah and will be celebrating there with the temple family.  My mom will be going to my Aunt’s house or my cousin’s house.

The symbolism of the sukkah is a strong reminder of the dwellings of the biblical Israelites as they wandered in the desert for 40 years after the exodus from Egypt. In this manner, these temporary dwellings return us to a different time in our development and remind us of our journey to nationhood.  That answers the question “is Judaism” a nation?  Yes, in part it is.

Another symbolic definition of the sukkah is that it binds us to G-d as we recall our dependence on him for our daily needs and we celebrate all that he does for us.  We are commanded to be joyous during the whole holiday period (7 days) of Sukkot. We are told that it is a worse sin to be sad during this period than to have a sip of water on Yom Kippur.  I had no idea until I started writing this article of just how important Sukkot is in Judaism.

People take great pride in decorating their sukkah, but it is always decorated with fruits and greenery to remind us that Sukkot is a harvest holiday.  I went rummaging through the Net to find some pictures of the coolest sukkahs.  Here are some I think gives you an idea of the different types of sukkahs you can find.

This is a very basic sukkah.  I found it at the Mont Clair Jewish Organization’s website.

This picture is of a pre-fab sukkah that you can purchase.  I found this picture at Tzvee’s Talmudic Blog.

This is a great example of a sukkah decorated with fruits and greens.  Click on the photo to go to HWPS Organization’s website.

This is my favorite.  I love that it is decorated with colorful paper chains like the ones I made as a child in addition to the fruit and grains.  I was very impressed with the article on Sukkot that this photo was a part of.  Click on to the website after you finish reading my article.  This sukkah, I think is in Israel.  The website is called “Israelity.com.”

“There is also a commandment in the Torah for each person to take the fruit of a “goodly tree,” later interpreted as a fruit called an etrog (citron). Along with this fruit, one must collect certain tree branches and rejoice before God. We therefore take a palm branch and connect to it myrtle twigs and willow branches. There are beautiful narratives in rabbinic literature that discuss the symbolic images of the etrog and lulav (as the combination of the palm, myrtle, and willow is collectively known). They include parallels to the Jewish matriarchs and patriarchs as well as to the body and soul of each individual Jew.”[1]

There are other themes but my typing time is running out and I do want to share a Succot Menu and recipes with you.  For more information, click on the footnote and read the article where I found most of my information.  This menu is for a buffet meal.  The recipes are included for menu items that have an asterisk at the end of the name of the item.

DISCLAIMER:  The only photos that look like the recipes they go with are the Mandel Bread and the Russian Tea Cookies and the mini cupcakes.  Where I could, for the graphics, I attached links to them.

Just click on the picture.

SUCCOT MENU

Raisin Challah for the Blessing

Wine for the Blessing

Tossed Salad with Pomegranate Seeds

Smoked White Fish Salad purchased from a Kosher Deli or a grocery store that carries it

Egg Salad OR Deviled Eggs

Crackers

Aunt Hushie’s Salmon Balls served with Rice*

Roasted Vegetable Lasagna*

Luchshen Kugel*

Molded Fruit Salad*

Al Fuchsman’s Mandel Bread (cookies)*

Chewy Brownies*

Russian Tea Cookies*

Mini Pumpkin Spice Cupcakes with Cinnamon Chip Icing*

Coffee, Tea, Fruit Punch or Soft Drinks, Water

Aunt Hushie’s Salmon Balls

==========================

1 pound Salmon plus liquid

1 small Onion; grated

1 small Carrot; grated

2 Eggs; beaten

1/2 cup Matzah Meal OR Corn Flake Crumbs

Salt

Pepper

Dash of Nutmeg

MUSHROOM SAUCE:

1 Onion; diced and browned

1/2 cup diced, cooked Carrots & liquid

1 small can Mushrooms & Liquid

1/8 teaspoon Ginger

1/8 teaspoon Nutmeg

Salt

Pepper

3/4 cup Ketchup

3/4 cup Water

Mix salmon & liquid, small onion, small carrot, 2 eggs, matzah meal, salt, pepper and dash of nutmeg together and allow to set for 10 mins.

With WET hands, form into small balls (golf size balls), roll in crumbs and fry quickly.  Drain on paper towels.

SAUCE:

Mix together all sauce ingredients. Pour sauce into GREASED baking pan.  Place patties on sauce and heat in 350 degree oven UNCOVERED for 20-30 mins.

This is a wonderful recipe for brunches and luncheons. We have made many times and always get raves.  This was first made for us by my Aunt Hushie and it was Helen Schiller’s recipe (a friend of my Aunt’s) from my older edition of Rochester Hadassah Cookbook.  Please note that Aunt Hushie taught me to make this recipe in the large disposable aluminum 9×13-inch pans.  If you place the patties by the markings on the side of the pan, it works perfectly.  Also note that whenever my Aunt or I have made this recipe, we usually triple it.  I’ve made it for showers and other special occasions, so I think it is perfect for a dairy meal for Sukkot. ~Marilyn aka Softa123

 

 

 

Fruit Noodle Kugel          

===================

1 (16 ounce) package broad egg noodles

3/4 cup sugar

2 eggs, slightly beaten

1/2-1 tsp. cinnamon

1/4 pound butter

2 grated Winesap apples

2 grated pears

1/2 cup orange juice

1/2-1 c. white raisins

Cook noodles in boiling salted water 25-30 minutes. Strain and rinse with cold water. Add butter to noodles and mix until melted. Add sugar,eggs, cinnamon, fruits, juices and raisins. Mix gently. Pour intogreased 9 x 13 x 2 inch Pyrex dish. Bake at 325 degrees for 1 1/2 to 2hours, depending upon crustiness desired. Serve warm or cold.

Softa123’s aka Marilyn’s Note:  I have not tried this recipe yet, but I think it sounds perfect for Sukkot as it features pears in addition to the normal apples and raisins.  Also, what is nice about this recipe is that it is parve, so it can be eaten with either a dairy or a meat meal.

 

 

 

 

Roasted Vegetable Lasagna

=========================

By: preciousmom

PRECIOUS MOM’S NOTE:  “My first try with a vegetarian lasagna.”

Prep Time: 50 Min

Cook Time: 45 Min

Ready In: 1 Hr 35 Min

Servings: 9

Ingredients

1 pound eggplant, sliced into 1/4 inch rounds

1/2 pound medium fresh mushrooms cut into 1/4 inch slices

3 small zucchini, cut lengthwise into 1/4-inch slices

1 onion, chopped

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

1 (15 ounce) container reduced-fat ricotta cheese

1/4 cup grated Parmesan cheese

2 eggs, beaten

1 (26 ounce) jar meatless spaghetti sauce

1 can of Italian diced tomatoes

12 no-boil lasagna noodles

2 cups shredded part-skim mozzarella cheese

3 tablespoons minced fresh basil

Directions

Line two 15-in. x 10-in. x 1-in. baking pans with foil.  Place all vegetables (except onions) in a zip lock back with the oil, salt and pepper. Shake the bag to make sure everything is coated and let sit for 5 minutes.

Place eggplant and mushrooms on a pan. Place the zucchini on the second pan. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant, onions and mushrooms.

Bake zucchini 5-10 minutes longer or until edges are browned.

Sauté onion in a skillet with olive oil. Add in the tomatoes and spaghetti sauce. Let sit for about 5 minutes.

In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubblyand cheese is melted. Let stand for 10 minutes before cutting.

Molded Fruit Salad          

===================

1 pkg. lemon Jell-O

1 c. hot water

1/2 c. creamy cottage cheese

1/2 c. broken walnut meats

1/2 c. maraschino cherries, quartered

1 c. crushed pineapple, well drained

1 c. heavy cream, whipped

Dissolve gelatin in hot water; chill until partially set. Fold in cottage cheese, whipped cream, walnuts, cherries, and pineapple. Pour into pan and chill until firm. Cut in squares and serve on lettuce.

Al Fuchsman's Mandel Bread

 

Al Fuchsman’s Mandel Bread

Source:  The Washington Post, November 28, 2007

  • • Cuisine: Eastern European
  • • Course: Dessert, Snack

Summary:

“Many cultures and cuisines have their own version of this crisp bread that is eaten as a cookie. Dotty Fuchsman says her husband’s is “world famous” because they have taken it to England and Israel.
The mandel bread can be stored in an airtight container for up to 2 weeks; the Fuchsmans prefer to wrap it well and freeze it for up to 2 months.”

Makes 64 to 100 slices/cookies

Ingredients:

• 1 cup canola oil, plus more for greasing the baking sheets (optional)

• 5 cups bread flour

• 2 tablespoons yellow cornmeal

• 1 cup sugar

• 1 teaspoon salt

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1 cup whole raw unsalted almonds, cut into 3 pieces per nut

• 3/4 cup dried cranberries or raisins

• 5 large egg whites, plus 1 whole egg

• 2 teaspoons almond extract

• 2 teaspoons vanilla extract

• 1/3 cup water

• Juice of 1 medium lemon or lime (2 to 3 tablespoons)

• Cinnamon-sugar mixture, for sprinkling

 

Directions:

Preheat the oven to 350 degrees. Lightly grease a large rimmed baking sheet with canola oil or nonstick cooking oil spray.

Combine the bread flour, cornmeal, sugar, salt, baking powder, cinnamon, almonds and dried cranberries or raisins in a large bowl.

Combine the egg whites, egg and oil in a separate bowl; blend well. Add the almond and vanilla extracts, water and citrus juice. Add to the bowl of dry ingredients; mix and knead the dough until it achieves the consistency of putty. Divide the dough into 4 equal portions and form them into bars on the baking sheet, roughly 3 inches by 12 inches by 3/4 inches thick, spaced apart so they do not touch. Bake for about 20 minutes, and then transfer the pan to a wire rack to cool for about 10 minutes; the bars will be warm and slightly set.

Meanwhile, position an oven rack 4 to 5 inches from the top broiling element and preheat the broiler. Have ready 2 large, same-size baking sheets.

Use a very sharp knife to cut the bars into 1/2-inch or 3/4-inch slices; there should be about 16 to 25 slices per bar. Working in batches, lay the bars flat on a baking sheet (about 36 should fit snugly on 1 sheet) and sprinkle with the cinnamon-sugar mixture. Toast under the broiler for 5 to 8 minutes or until the edges are brown and the sugar has melted. Remove from the oven and carefully place a second baking sheet on top of the toasted slices. Use oven mitts to hold the sheets together and carefully flip over; remove the top baking sheet so that the untoasted second sides of the slices are exposed. Sprinkle with the cinnamon-sugar mixture and return to broil for 5 to 8 minutes. Transfer the slices to a wire rack to cool thoroughly; the slices should be crisp.

Original Recipe Source:

From Annandale resident Al Fuchsman.

Nutritional Information:

66 calories, 3g fat, 0g saturated fat, 2mg cholesterol, 35mg sodium, 8g carbohydrates, 0g dietary fiber, n/a sugar, 1g protein.

I love brownies...all kinds of brownies!

Chewy Brownies

==============

Ingredients:

6 medium eggs, beaten

3 cups of sugar

2-1/4 cups of flour

1 cup of melted margarine

6 tablespoons of cocoa

2 teaspoons of vanilla

1-1/2 teaspoons of salt

1 teaspoon of baking powder

1 large packet of walnuts, broken

Preparation Instructions:

Combine the melted margarine, cocoa, and the sugar.  Add the six beaten eggs.

Mix together the flour, salt and baking powder and add to other mixture.  Add the vanilla and broken walnuts.

Bake in a greased and floured 18*12 inch jelly roll pan at 375°F (190°C) for 20 minutes.

Russian Tea Cookies...Yummy in my tummy!

Russian Tea Cookies

===================

1/2 cup Vegetable Shortening

2 cups Flour

4 tablespoons Sugar

1/2 cup Butter OR Margarine

2 teaspoons Vanilla Extract

1-1/2 cups Nuts; ground

Confectionary Sugar

Cream shortening, margarine and sugar. Add vanilla extract, flour and nuts. Form little balls of dough with teaspoon of batter. Place on UNGREASED cookie sheets.

Bake 30 minutes at 300 degrees. After cooling for 15 minutes, roll balls in confectionery sugar.

Makes 4 1/2 dozen cookies.

SOFTA123’S AKA MARILYN’S NOTE:  These are delicious and addictive!!  I  first made this recipe for my eldest nephew, Dov’s, Bar Mitzvah. That was About 15 years ago if I did the math correctly, and I’ve been making them ever since.  I do suggest doubling the recipe.  You won’t regret it!  This is one of my all-time favorite cookies!  Recipe came from the “Rochester Hadassah Cookbook.”

 

I have to try this recipe, don't you?

Mini Pumpkin Spice Cupcakes with Cinnamon Chip Icing

 

“Simple, two ingredient recipe”.

 

1 box spice cake mix
1 15 oz. can pure pumpkin

Mix both ingredients together thoroughly and fill mini cupcake liners almost to the top. These cupcakes will not rise that much and will not shape naturally. Bake at 350 degrees for 12-15 minutes, checking with the toothpick test.

For the icing:

1 stick unsalted butter, at room temperature
2 1/2 – 3 cups powdered sugar, as needed
1 tsp. vanilla extract
1 tbsp. honey
1 tbsp. cinnamon
4 oz. Hershey’s cinnamon chips, melted and cooled

Whip the butter on medium-high speed for 5 minutes, scraping the bowl when necessary. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, honey, and cinnamon mixing until incorporated. Add the melted cinnamon chips and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Then, ice the cupcakes!

Sprinkle with cinnamon or pumpkin pie spice.

Source: http://www.sprinklemassacre.com/2011/10/06/mini-pumpkin-spice-cupcakes/

NOTE FROM SOFTA123:  I apologize for not posting this article sooner but real life interrupted.  I hope that this will not happen again, but I know better than to say never!


Read Full Post | Make a Comment ( None so far )

  • Archives

  • Blog Stats

    • 17,494 hits
  • December 2017
    M T W T F S S
    « Dec    
     123
    45678910
    11121314151617
    18192021222324
    25262728293031
  • Pages

Liked it here?
Why not try sites on the blogroll...