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!!!

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

Company Meatballs

I call these company meatballs because I usually only make them for company on Rosh HaShanah and Pesach when we have a lot of company.  The measurements may seem vague, and they are.  One needs to adjust quantity according to taste and needs.
by Annie Mendelson

Ingredients:

1. Family pack of chopped meat (3-4 lbs)
2. At least 4-5 small onions or 3 very large onions– chopped (fine or coarse depending on your preference).
3. ¾ bunch of parsley (can be curly or non-curly)
4. 4-5 scallions (adjust to your taste)
5. 3-4 egg whites/or whole eggs (I usually leave one yolk in – I have cholesterol careful company)
6. Tomato sauce
7. Matzah meal/bread crumbs/old crumbled challah (depending on what holiday you are preparing for)
8. Granulated garlic or chopped fresh garlic – whichever you prefer.
9. Spicy duck sauce or salsa or both!

Place chopped meat in bowl.  Mix in chopped onions, parsley, and scallions.  If there are any vegetables in the refrigerator that are going bad, I dice up the usable portion and add those to the mix (can be zucchini, peppers, celery or eggplant – be creative and don’t tell the kids until after they’ve had their second or third helping)

Mix in the egg whites into the chopped meat.  Add in matzah meal or bread crumbs until you can see some of the meal or crumbs, but don’t add too much or it will become too stiff.  You don’t need to use prepared bread crumbs because you get enough seasoning from the fresh herbs and veggies that you add.  You can add a cup of tomato sauce to make it juicier.  If this mixture is too soft, add more matzah meal or bread crumbs.

Prepare half size lasagna pans (8×10?).  Coat bottom of pan with tomato sauce.  Mold meatballs from the mixture you’ve made.  When pan is densely filled with meatballs, drizzle salsa, duck sauce, tomato sauce, or any combination thereof onto the meatballs.  For a large pan, bake covered at 350° for an hour, and then cook uncovered until the balls have gotten some color.  This may take another 30-60 minutes.  As the meatballs get color, mix the blended sauce so that they are covered and not dry in any area.  Taste to see if done.  Then try to stop yourself from eating more!

COQ AU VIN

By Lorraine Domnitch

Ingredients:
1 (3-pound) frying chicken, cut up
2 tbsp olive oil
8 small white onions peeled
4 carrots peeled and cut into thirds
4 scallions sliced crosswise
1 tsp salt
¼ tsp pepper
2 cups dry white wine
½ lb small mushroom caps
2 tbsp potato starch (flour may be substituted)
2 tbsp water
Chopped parsley

Step 1: Wash chicken pieces and blot dry with paper towel
Step 2: Heat oil over moderate heat in pan
Step 3: Add chicken pieces in a single layer and brown well on both sides.  Set chicken aside.
Step 4: Pour off all but 2 tbsp of fat from pan
Step 5: Add onions, carrots and scallions to pan
Step 6: Saute until onions begin to brown
Step 7: Return chicken to the pan
Step 8: Sprinkle in salt and pepper, pour in wine, simmer covered for 25 minutes
Step 9: Mix in mushroom caps, simmer for 20 more minutes
Step 10: Blend together potato starch and water
Step 11: Quickly stir into hot liquid
Step 12: Cook one minute longer
Step 13: Serve garnished with chopped parsley

Makes 6 servings.

LIVER PATTIES IN MUSHROOM SAUCE

Simple & delicious

My mothers recipe By Lorraine Domnitch

Patties Ingredients:

Chopped Liver

Parve White Bread

Step 1: Grease pan and preheat over to 350^o F

Step 2: Cut off bread crusts and roll out bread flat

Step 3: Put a large spoon of liver in the center of the bread and roll up like a blintz

Step 4: Grease top of blintz

Step 5: Bake 20 minutes

Sauce Ingredients:

1 lb mushrooms cleaned and cut

1 can mushroom soup

3 stalks of celery diced

3 onions diced

1 tbsp oil

Stew ingredients in pot until soft and then add mushroom soup & cook 7 or 8 additional minutes. Pour sauce over hot blintzes.

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans, and Rice

Sent in by Meryl Friedman

Ingredients

• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1/4 cup freshly squeezed orange juice
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 2 garlic cloves, minced
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
• 2 cups jarred or homemade tomato salsa
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups diced fresh pineapple
• 2 limes, thinly sliced

Directions

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving