Cookie Dough Hamantaschen from Tricia Moslin

Cookie Dough Hamantaschen from Tricia Moslin

1 cup margarine
1 1/4 cup sugar
3 eggs
1/4 cup orange juice
grated rind of orange
2 tsp. vanilla
6 cups flour
1/4 tsp. salt
2 tsp. baking powder
fillings of your choice: mohn, prune,peach,strawberry,raspberry, chocolate chips,pareve special cocoa spread(yellow top). Bakers choice pastry fillings are wonderful.

cream margarine and sugar together. Mix in eggs. Stir in the orange juice,orange rind and vanilla. Sometimes I add in 1 tbsp. cinnamon.

Sift together flour,salt,and baking powder. (I do not)
Stir in gradually into wet ingredients. Mix well to form smooth dough.

On a lightly floured surface,roll out dough to an even thickness—1/4 inch
Cut into circles with a 3 inch glass or cookie cutter.
Place desired fillings in center of circle. Pinch up sides of the circle to form a triangle.

Bake at 375 about 20 minutes, or until slightly golden.

The dough can be made in a food processor. The dough can be refrigerated for several days before using. The cookies freeze well.

Enjoy
Tricia Moslin

Recipe Corner

This is the recipe for the sugar cookies. Its a really easy recipe, the only additional thing I did was before I put them in the oven I sprinkled some more sugar over the already cut cookies that were on the pan ready for the oven. If you have any questions let me know. Enjoy!

SUGAR COOKIES (By Kitchen Aid )and adapted by Rachel, Ariella and Shoshana Lunzer

1/2 Margarine, softened
3/4 C. Sugar
1 Egg
1+ tsp Vanilla (I used more because I love vanilla but that’s up to you)
2 C. of Flour
1/2 tsp. Baking Soda
1/4 tsp. Salt

Preheat the oven 375 F

Cream together margarine and sugar. Beat in egg and vanilla and mix until all combines. In a separate bowl combine flour, baking soda and salt and mix well. Add to margarine mixture and mix until dough forms (will seem slightly sticky). Shape dough into a flat ball. Wrap in plastic wrap and let chill in the fridge for no less then 2 hours.

After chilled, divide the dough into thirds. Roll out each portion about 1/8 inch thick and cut with cookie cutters. Place cookies on lightly greased baking pan, sprinkle with addition sugar, if desired. Bake at 375 for 7-10 minutes or until edges are light brown. Remove immediately and let cool. Enjoy

Yield: About 48 cookies

RECIPE CAN BE DOUBLED

Gravy Recipes

From: Martin H. Sokol

I have been making Thanksgiving turkey for over 10 years. Many cooks pour water into the turkey roasting pan for their gravy. However, if the cook uses well prepared turkey stock in place of water, the gravy reaches a level of taste that your guests will remember with smiles.

Here is my recipe for Turkey gravy.

Prepare turkey stock as  follows

INGREDIENTS FOR TURKEY  STOCK

Stock Pot
Turkey Necks,(approx. 18 necks),  fresh  Rosemary, fresh Thyme, fresh Sage, fresh Tarragon
Have turkey necks chopped in pieces to make it easier to put into a pot
Chop Rosemary (removing wooden stems) until pieces are very small
Chop Thyme, Sage, Tarragon same way
Put everything in a stock pot, add extra virgin olive oil
Add water but not too much otherwise it will spill over
Cook at low boil for twelve (12) hours. No less.
After 12 hours remove all solid ingredients with strainer and put into plastic container. This is the stock
Place in refrigerator.
By next morning turkey stock will be like Jell-O. There will be a layer of fat on top. Leave it. Do not remove

PREPARING TURKEY GRAVY

When you are ready to cook the turkey add to roasting pan, 1 soup carrot, a celery stalk, 2 chopped onions, mushrooms and ALL of the turkey stock.

As the turkey cooks, natural turkey juices will be absorbed into the original turkey stock. When turkey is finished cooking, remove all solid material by pouring through a strainer into a plastic container. Separate all fat from gravy using a gravy fat separator (you must purchase this from a catalogue or store) and remove all fat. You now have 100% protein gravy,  no fat. If you refrigerate this gravy it becomes a  hard jell. That’s because  the solid material has been transferred to what is known in chemistry as a colloidal suspension.

If you want to thicken the gravy add either flower or corn starch. This gravy is the most delicious you have ever tasted. If added to bread and other ingredients and baked  in an oven, you have the base of both a healthy and delectable turkey stuffing. Naturally, there are other tastes one can add such as pepper, garlic, peppers, etc.

Enjoy your Thanksgiving.

Italian Vegetables from Sonia Movsas

Italian Vegetables from Sonia Movsas

1 medium eggplant ,sliced and salted. Let juices drain. Rinse and pat dry. The eggplant must be salted for at least half-an-hour.

Coat a 9×13 baking pan with oil. Layer in the following order.

3 -4 medium potatoes,thinly sliced(I use food processor to get thin slices)

Sprinkle with salt and pepper

1 large onion thinly sliced (again in processor)

sprinkle with salt and pepper

1 large green pepper sliced

Pat the slices of eggplant dry with paper towel and layer over green pepper

sprinkle with salt and pepper

slice enough tomatoes to make a layer over eggplant (about 2 -3)

sliced olives and scatter over tomatoes (i use black olives)

salt and pepper

drizzle one quarter cup olive oil over casserole

cover loosely with foil and bake in 425 degree oven for 25 minutes

turn down oven to 350 degrees for 45 minutes or until oil is absorbed and vegetables are soft(i turn off the oven and leave the dish in for awhile)

This is delicious HOT, or ROOM TEMPERATURE or even COLD.

slice into squares.

My wonderful daughter-in-law gave me this recipe when I was visiting in Israel.

Carole’s Blondies

Blondies

2 and 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup butter OR margarine ,softened
3/4 cup brown sugar
3/4 cup sugar
1 tsp. vanilla
2 eggs
12 oz. package chocolate chips
Pre-heat oven to 375 degrees
Combine flour,baking soda and salt.

Set aside.
Combine butter,sugar and vanilla, beat until creamy.        Beat in eggs.                                                                           Gradually add flour mixture and mix well.                               Stir in chocolate chips.
Bake for 20 to 22 minutes in greased 9×13 pan
Enjoy

Corn Fritters –Dairy From the kitchen of Phyllis Ringel

4 egg yolks

1 cup milk

2 cups flour

1 tsp salt

1 tsp baking powder

1 tsp melted butter

1 can whole kernel corn

Beat egg yolks well. Add milk, then the sifted dry ingrdients. Add the melted butter and well drained corn. Drop by tablespoonfuls into canola or grapeseed oil. Brown until golden. Serve with maple syrup if desired.   Enjoy!!!

A recipe from the kitchen of Anne Sandler just in time for Chanukah!!!!

Adam Sandler’s Chanukah Jelly Muffins:

2 eggs,1 cup creamer, 1/2 cup oil, 3 cups flour, 1 cup sugar, 4 tsp. baking powder, 1 tsp. salt, favorite flavor of jam/jelly.

Heat oven to 400 degrees. Grease bottom of muffin tins. Beat eggs,stir in creamer and oil.  Mix in remaining ingredients;batter will be lumpy. Fill muffin cups 1/4 full and drop a teaspoon of jam/jelly in center.Add batter to fill cups 1/2 full. Bake at 400 degrees for about 30 minutes. When cool sprinkle with confectioner’s sugar.   Enjoy!!!

Turkey Chili by Judy Lillien

tThis is an easy recipe that I have used and will add different types of canned beans. I also will add fresh corn and use red peppers instead of green.

1 spray(s) cooking spray

1 tsp canola oil

1 large onion(s), chopped

2 medium garlic clove(s), minced

2 medium carrot(s), thinly sliced into rounds

1 pound(s) lean ground turkey

2 tbsp chili powder

1 tbsp paprika

1 1/2 tsp red pepper flakes

1 tsp ground cumin

2 medium tomato(es), chopped

1 cup(s) canned tomato sauce

1 cup(s) canned chicken broth  or pareve broth

1 1/2 tbsp apple cider vinegar

1 1/2 cup(s) cooked kidney beans, rinsed and drained

1 medium green pepper(s), chopped ( red or yellow)

1/2 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

1/4 cup(s) scallion(s), chopped  (optional)

Instructions
Coat a large pot with cooking spray; place over medium heat. Add oil and onion; sauté onion until soft, about 5 to 7 minutes. Add garlic and carrots; cook until garlic is softened, about 1 minute. Add turkey; brown meat, breaking it up with a wooden spoon as it cooks, about 5 minutes. Stir to break up lumps.

Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes. Season to taste with salt and pepper; garnish with scallions. Yields about 1 cup per serving.

Recipe Corner

The marinade adds wonderful flavor to this Grilled Salmon. Serve with Cranberry Rice Salad and Mango Sherbet for a lovely and lite summer meal.

Ingredients:

• 1/2 cup extra virgin olive oil
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons dried oregano
• 1 1/2 teaspoon dried basil
• 1 teaspoon rosemary
• 1/2 teaspoon freshly ground pepper
• 6 garlic cloves minced
• 4 salmon fillets (skinless) - approximately 6 ounces (180 grams) each

Preparation:

1. Preheat grill.
2. In a small bowl, mix together all ingredients except salmon.
3. Place salmon in a pan. Pour marinade over salmon. Marinate for 1/2 hour.
4. Discard marinade. Grill salmon on medium-high heat for approximately 5 minutes on each side, or until fish flakes easily.

VARIATIONS: Salmon can be baked in the oven at 375 degrees Fahrenheit (190 degrees Celsius) rather than grilled. User Reviews

Summer Recipe

Crunchy Cabbage Salad is a great way to serve cabbage and add another fresh vegetable dish to a meal. And as a pareve salad, it can be served with both meat and dairy meals. While it looks and tastes like a lot of work, it is actually very easy to assemble. This makes a lot of salad and there is only so much cabbage one can eat, so I suggest making this when inviting guests .

Ingredients:

• 1 medium head cabbage, shredded
• 3 green onions, chopped
• 1/2 cup white vinegar
• 1/2 cup olive oil
• 1/2 cup white sugar
• 1 Tbsp. soy sauce
• 2 (3 ounce) packages of ramen noodles
• 1/4 cup slivered almonds
• 1/4 cup sesame seeds

Preparation:

1. In a large bowl, combine cabbage and green onions.

2. In a small bowl, combine vinegar, oil, sugar, and soy.

3. Combine cabbage with dressing, and refrigerate.

4. Crush ramen noodles while package is closed. In a skillet, toast crushed ramen noodles, almonds and sesame seeds, until golden brown. Cool and store noodle-nut mixture in a covered container.

5. Just before serving, add noodle-nut mixture to cabbage. Toss well. Serve chilled.

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