click here to jump to start of article
Join Our Newsletter

Join 400,000 Aish subscribers
Get Email Updates




From Soups to Nuts

From Soups to Nuts

Recipes from the East Coast.

by

My friend Elizabeth sends her children to Yeshiva Ketana of Manhattan. She has contributed some recipes and recommends some others. She is a great cook so I trust her suggestions. Here are a variety of possibilities, literally from soup to nuts.

DAIRY MUSHROOM BARLEY SOUP
Miriam Weber

10-12 Ig. Mushrooms
1/2 c. white beans
1/4 c. barley
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 c. chopped onions
3 T. butter
2 qt. Water
2 T. flour
1 tsp. salt
1/2 c. milk
Dill, opt.

Wash and slice mushrooms. Add to boiling water along with the beans, barley, carrots, celery, salt and 1/2 tablespoon butter. Cook covered for

1 hour, stirring every 20 minutes. Melt the remainder of the butter in a frying pan. Saut? onions. Add flour and stir. Add milk, making a smooth white sauce. After 1 hour, add sauce. Adjust seasoning and garnish with dill.

These are not all to be served at the same meal. The next recipe is for a roast!

Brick Roast
Donna Spitzer

4 to 5-Ib. brick roast
1 Spanish onion, diced Pepper
Garlic powder
Paprika
Oil
1 pkg. onion soup mix
1/2 small jar hot and spicy duck sauce
1/2 sm. jar sweet and sour duck sauce

Saut? onion. Smear oil over roast and sprinkle pepper, garlic powder and paprika liberally. Put onions on top of roast. Mix duck sauce and onion soup mix together and pour over roast (can change the ratio of duck sauce according to taste}. Marinate overnight. Cover tightly and bake covered 2-21/2 hours at 350°, Uncover for 1/2 hour to brown the meat. Baste often.

THAI CHICKEN SALAD WITH LIME DRESSING
Elizabeth Kurtz

6 chicken cutlets
White wine, for poaching 1 c. thinly sliced celery
1 c. finely diced red pepper
1/2 c. chopped scallions
2 T. chopped cilantro
2 bananas, sliced 1/2 c. coconut
1/2 c. unsalted dry roasted peanuts Salt, to taste

Poach chicken in white wine (can use water as well). Chicken should be covered with wine. Bring to a boil. Simmer for 12 minutes, uncovered. Cool to room temperature. Cut chicken into 1/4-inch strips. Combine chicken, celery, scallions and cilantro.

Dressing:

1 tsp. grated lime zest
1/4 c. limejuice
1 tsp. crushed dry chili pepper
Salt, to taste
1 tsp. cumin
1/2 c. vegetable oil
1/4 c. olive oil

Combine all dressing ingredients, drizzling in oil, a little at a time. Add dressing and salt to salad. Chill the salad no more than 4 days. Add banana, coconut and peanuts before serving.

CRANBERRY KUGEL
Aviva Erreich

Crust:
1 c. flour
1 c. Quaker oats, not instant
1 stick margarine
2/3 c. brown sugar
1 heaping tsp. cinnamon

Filling:
1 can whole berry cranberry sauce
2 peeled apples, sliced thin

Mix crust ingredients by hand until crumbly. Grease 9 x 9-inch pan and line bottom with half of mixture. Save other half. Pour filling on top of crust. Add remaining crust on top of crust. Bake at 350° for 1 hour.

ELEGANT TRICOLORED KUGEL
Tzippy Mayerfeld

Bottom Layer:
2-lb. bag Bodek broccoli
3 eggs
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. mayonnaise
2 T. oil
2 T. cornflake crumbs

Grease 9 x 13-inch pan. Cook broccoli. Mash and mix with t~ rest of the ingredients. Lay on bottom of pan. Sprinkle crumbs on mixture. Put in freezer.

Middle Layer:
2 Ibs. Bodek cauliflower
3 eggs
1/2 tsp. salt
2 T. cornflake crumbs
Pinch pepper
1/2 c. mayonnaise
2 T. oil

Cook cauliflower and mash with fork. Mix with rest of ingredients. Smooth on top of broccoli mixture. Sprinkle with crumbs. Freeze.

Top Layer:
6 sweet potatoes
3 eggs
1/2 tsp. salt
Pinch pepper
1/2 c. mayonnaise
2 T. oil
2 T. cornflake crumbs

Cook sweet potatoes. Mash and mix with rest of ingredients. Spread ! on top of cauliflower and sprinkle with cornflake crumbs. Bake at 350° for 1 hour or until crunchy.

SPICED NUTS
Annette Rubin

1/2 tsp. cayenne pepper
2 tsp. dark brown sugar
2 tsp. Kosher salt
1 T. margarine, melted
1!4 Ib. each peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds (total 11/4 Ibs.)
2 T. fresh rosemary, coarsely chopped Preheat oven to 350°. Toss nuts to combine and spread on a cookie sheet. Toast 10 minutes. In a big bowl, mix rosemary, cayenne, sugar, salt and margarine. Toss warm nuts with spiced margarine. Serve warm.

NAOMI'S POACHED PEARS WITH CUSTARD SAUCE
Chavie Pollack

3 1/2 c. water
2 c. sugar
2 tsp. vanilla
4 pears
1 cinnamon stick

Custard Sauce:
1 c. milk or 8 oz. Coffee Rich
3 egg yolks
3 T. sugar
1 tsp. vanilla

Bring water, sugar and cinnamon stick to a boil and simmer for 5 minutes. Add vanilla and bring to a simmer. Add pears and cook for 1!2 hour, covered. Remove pears from syrup. Pour milk in saucepan and stir until bringing it to a boil. In a separate bowl, beat sugar and yolks, with a beater. Stir in hot milk and continue to beat. Put this mixture back into saucepan and keep stirring over low heat until it thickens. When cool, add vanilla.

Chocolate Sauce:
1 Noblesse semi-sweet chocolate
Water
Sugar
Brandy

Combine and stir over low flame. Serve pears over custard and drizzle with chocolate sauce.

If you wish to purchase this cookbook, please send a check for $23.00 ($18 for the cookbook plus $5 shipping) to
Yeshiva Ketana Women's Organization
346 W. 89th St.
New York, NY 10024
Attn: Faye

If you would like to submit your community cookbook for a possible profile, please contact
submissions4@aish.com

Published: April 20, 2002


Give Tzedakah! Help Aish.com create inspiring
articles, videos and blogs featuring timeless Jewish wisdom.

Submit Your Comment:

  • Display my name?

  • Your email address is kept private. Our editor needs it in case we have a question about your comment.


  • * required field 2000
Submit Comment
stub
Sign up today!