RESOURCES and RECIPES 220 0 2 2 1 1

Jewish Congregation of Venice 600 N. Auburn Road, Venice, FL 34292 www.jewishcongregationvenice.com 941-484-2022 2 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

2021 JCV Original Jewish Food Festival Resources and Recipes 3 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

Although our Food Festival has been canceled, we want to thank all our loyal advertisers for contributing to the success of this recipe book that is on our website. Please patronize these businesses and services!

2021 JCV Original Jewish Food Festival Resources and Recipes 4 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

PAGE PAGE BEGINNINGS Chaffing Dish 8 8 Mock Chopped “” 9 Mock 9 Soup 10 Zucchini Soup 10 Goldene Yoich 11 11 12 Balls 12 Soup 13 MAINS Roasted Chicken 14 Chicken Special 14 15 Meat Loaf 15 Stuffed Cabbage 17 SIDES 18 Oven-Crisped 18 Sweet Potato 20 Cabbage and 20 String Beans Provencal 21 Carrot Soufflé 21 Spinach Squares 22 Varnishkes 22 Potato 23 Potato Salad 24 Nahit 24 SWEETS 26 Lace 26 Hadassah Hamentaschen 27 27 North Shore Kugel 28 Best Kugel 28 Easy Soufflé 28 Banana 28 29 One Bowl Cake 30 Chocolate Peanut Balls 30 Nut Candy 30

RECIPE SECTION

2021 JCV Original Jewish Food Festival Resources and Recipes 5 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

PAGE Artichoke Dip 32 Goat Cheese Souffle 32 Moo Goo Gai Pan 32 Felicia’s Coffee Chicken 32 Impossible Greek Spinach & Quiche 33 Carrot Kugel 33 Green Bean & Walnut Feat Salad 33 Brownies 33 Pecan Bars 34 Red, White and Blue 34 Strawberries Cheese Filled 35 Delicious Apple Cake 36 Easy Pistachio Cake 36

L’CHAIM RECIPE SECTION

2021 JCV Original Jewish Food Festival Resources and Recipes 6 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

Page Page ACCOUNTANT JEWELERS Sydney Young, CPA 25 Heitel Jewelers 20

ATTORNEY ORGANIZATIONS Donna-Lee Roden, Attorney 20 Haddash 27 Venice Area Democratic

Club 7 Venice Interfaith Community AUTO SERVICES Association, Inc. 21 Masella’s Auto Repair 16 PERSONAL CARE CONTRIBUTORS James Griffith Salon 15 Our Greetings 37-42 Grandchildren’s Pages 43-49 RESTAURANTS Pet Page 50 Cassarino Italian Eatery 16 The Original Word of Mouth 24 CLEANING Royal Maid Service 25 SPORTING GOODS Cook’s Sportland, Inc. 30 CLOTHING Sandy’s Designer Clothing 16 WELLNESS Davis & Beyer Dentists 11 FUNERALS Mary’s on Bayshore 12 Robert Toale and Sons, 19 Joshua M. Newman, M.D. Funeral Home 13 Paradise Family Healthcare 13 HOME IMPROVEMENT Hobart K. Richey, M.D. P.A. 13 Kimal Sales and Design Center 27 Sarasota Skin & Cancer Center 11 Tri County Air 22 Dr. Maggi Verhagen 25

OUR ADVERTISERS

2021 JCV Original Jewish Food Festival Resources and Recipes 7 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

“Change will not come if we wait for some other person or some other time. We’re the ones we’ve been waiting for.”

President Barack Obama

Make A Difference!

Find Us Online www.VeniceDemocrats.org Twitter.com/Venice Democrats Facebook.com/VeniceAreaDemocraticClub

2021 JCV Original Jewish Food Festival Resources and Recipes 8 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

BBEGINNINGSEGINNINGS

KEY T. tablespoon t. teaspoon C. cup lb. pound oz. ounce

CHAFFING DISH MEATBALLS ISRAELI SALAD Ingredients: Ingredients: 2 lbs. ground meat 6 diced 1 large grated onion 1 C. chopped fresh 1 slightly beaten egg 4 plum tomatoes, seeded and diced salt to taste 1 red bell pepper, seeded and diced ½ C. oil Preparation: 2 T. fresh lemon juice Mix and shape into small balls. 1 T. salt Drop into sauce of: 5 green , sliced 1 ten oz. jar grape jelly ⅓ C. chopped juice of 1 lemon ½ C. fresh mint leaves 1 twelve oz. bottle chili sauce 1 T. ground black pepper

Preparation: Preparation: Toss the cucumbers, tomatoes, onions, bell pepper, Simmer until brown. garlic, parsley, and mint together in a bowl. Refrigerate or freeze. Drizzle the and lemon juice over the salad To serve bring to room temperature. and toss to coat. Reheat in chafing dish and serve with cocktail picks. Season with salt and pepper to serve.

2021 JCV Original Jewish Food Festival Resources and Recipes 9 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

MOCK CHOPPED “LIVER” (Mushrooms & Lentils) MOCK GEFILTE FISH (Marilyn Schwartz)

Ingredients: Balls 4 hard-boiled large eggs Ingredients: 2 large onions 1 can white tuna 8 oz. box baby portabella mushrooms 2 eggs, slightly beaten ⅓ C. walnuts 1 small onion, grated 8 oz. box sliced white mushrooms ¼ C. matzo meal 2-3 T. mayonnaise ¾ C cooked lentils (drained) 1 carrot grated salt & pepper to taste Preparation: Preparation: Finely chop both onions but 1/4 leave raw and sauté In a bowl, flake tuna until very fine. in oiled fry pan till blackened; set aside. Add all above ingredients till well blended. Coarsely chop the hard boiled eggs and set aside Shape into small balls. with the browned onion (save a spoon or two of Cook: grated egg as a garnish). 3 C. water 1 carrot, slice Brown all the mushrooms in a lightly oiled fry pan till 1 sm. onion, sliced ⅛ t. salt and pepper completely dry and brown, then salt lightly and place To 3 C. of boiling water, add onion & carrot, salt & in food processor. pepper. Add 1/4 raw onion and all the remaining ingredients, Bring water back to full boil. browned onion and egg. Add tuna balls, reduce heat to simmer at once. Blend till smooth. Cover and cook slowly for 1 hour.

JEWELERS SINCE 1903 SAVE 50% On Fine Jewelry We offer Custom Designs & the Finest Jewelry all at the Lowest Prices 347 W. Venice Avenue, Venice, FL 488-2720 Downtown Venice Across the Street from the Post Office

2021 JCV Original Jewish Food Festival Resources and Recipes 10 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

SSOUPSOUPS

KEY T. tablespoon t. teaspoon C. cup lb. pound oz. ounce

ONION SOUP (Marge Goldberg, z”l) ZUCCHINI SOUP (Vicki Solomon) Ingredients: Ingredients: 3-6 T. butter 1 lg. onion 1 t. salt ½ t. salt 6-7 onions 2 bouillon cubes dash nutmeg & pepper ⅛ t. garlic powder 6-8 C. water 2 C. boiling water 3-4 T. instant beef bullion ⅛ t. celery salt 1 t. ¼ C. sherry 4 C. diced zucchini dash pepper Preparation: ⅛ C. dried parsley leaves Cut onions in rings and sauté in butter. Add water, salt, nutmeg, pepper, beef bouillon and Preparation: bring to a boil. Sauté onion in butter till soft. Reduce heat & simmer for 2 - 3 hours. Boil water and add bouillon cubes. Add sherry before serving. Add diced zucchini and cook till tender. Serve with bread or croutons on bottom of dish and Put all spices, onion and zucchini in a blender and mozzarella cheese on top, if desired. blend until smooth.

2021 JCV Original Jewish Food Festival Resources and Recipes 11 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

GOLDENE YOICH (Golden Chicken ) LENTIL SOUP Ingredients: Ingredients: 4-5 lb. soup chicken in boiling water to cover 1 lb. lentils 1 T. salt ½ C. celery, diced 1 C. chopped onions C. carrots, diced 2 qts. water parsley root or parsnip 1 clove garlic, chopped 1 onion sprig of , if desired 1 C. grated carrots salt and pepper 1 bay leaf

Preparation: 1 C. diced celery Wash and clean the chicken. Salt and pepper to taste Use gizzard and heart. 1 (16 oz.) can tomatoes Add boiling water to cover and the salt. Bring to boiling and add the and dill, if desired. Preparation: Cover and cook gently until chicken is tender, about 2- Simmer for 1 1/2 hours. 3 hours. Remove bay leaf before serving. Do Not remove scum (a valuable protein food). To serve, remove the chicken, and some of the fat if desired. Season with salt and white pepper, and serve with or without the vegetables and with noodles or other soup garnishes. Makes 6 to 8 cups.

Proudly serving the Venice area New Patients Welcome 1218 E. Venice Ave., Venice, FL 34285 941-488-1075 venicedentist.com Julie T. Templet, MD Board Certified Dermatologist

2179 S. Tamiami Trail, Suite 101 Osprey, FL 34229 Tel. 941.966.0222 Fax 941.966.5100 Dr. Brent Beyer Dr. Charles Davis Dr. Frank Lewicki www.sarasotaskinandcancer.com Wells Fargo Health Advantage Financing Available *Dental Benefits Coordinator

2021 JCV Original Jewish Food Festival Resources and Recipes 12 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

CHICKEN SOUP MATZO BALLS Ingredients: Ingredients: ½ C. Matzo Meal ½ t. baking powder 4 to 5 lbs. chicken 2 eggs beaten Salt and pepper to taste 3 quarts of water 3 medium onions, peeled and cut in half Preparation: Combine all ingredients. 8 carrots peeled and cut into 1 inch pieces Oil your hands and form 10 small balls. dill Drop matzo balls into a large pot of boiling water. Cover pot and simmer for 25-30 minutes. 5 stalks celery, sliced Do not open cover while matzo balls are cooking. 8 parsley sprigs Makes 8 matzo balls. 3 parsnips, peeled and cut in half

Preparation: In a large pot, place the chicken pieces, onions and enough water to cover. Bring to a boil over high heat. Using a large spoon, skim off the scum that has risen to the top. Add remaining vegetables. Cover and cook on simmer for 1½ hours. Add salt and pepper to taste.

Enfold The People We Serve With Competence & Compassion Cherish The Uniqueness of Each Individual

Mary’s On Bayshore, Inc. Assisted Living Facility

441 Bayshore Drive, Venice, FL 34285 Phone/Fax: 941.484.3219

Mary Ann Clancey Hodge, R.N., BSN ,Owner

2021 JCV Original Jewish Food Festival Resources and Recipes 13 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

CABBAGE SOUP Ingredients: 2-3 lbs. brisket 2 T. oil 2 onions, chopped 3-4 C. water 1-2 t. salt 2 T. lemon juice ¼ C. sugar ½ t. pepper 1 large cabbage, coarsely chopped 2 large 28 oz. cans crushed or diced tomatoes, reserve liquid

Preparation: Remove most of the visible fat from the beef - boil it whole or slice into pieces, if desired. In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and stir until translucent. Joshua M. Newman, M.D. Stir in the tomatoes with the juice and add water. Medical & Cosmetic Dermatologist Add the cabbage and rest of the ingredients. Cover and simmer for an hour and a half. Check soup for taste and add additional seasonings to taste. Remove meat from the pot and cut it into bite-sized pieces. Return it to the pot and serve the soup hot. This soup is delicious plain and can be served with 941.263.4799 egg noodles or . It is a hearty start to any meal or a 1370 E. Venice Ave., Suite #205, Venice, FL 34285 meal in itself. AmaraMD.com

Board Certified in Dermatology

Paradise Family Healthcare, Inc. HOBART K. RICHEY, 1101 South Tamiami Trail Suite 108 M.D. P.A. Venice, Florida 34285 Phone: (941) 488-2332  Dermatology Fax: (941) 894-6230  Dermatologic Surgery Kevin Miller, M.D.

www.dermatologyvenice.com

728 The Rialto, Venice, FL 34285 Phone: (941) 484-2246 Fax: (941) 485-7421

2021 JCV Original Jewish Food Festival Resources and Recipes 14 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

MMAINSAINS

KEY T. tablespoon t. teaspoon C. cup lb. pound oz. ounce

ROASTED VEGETABLE CHICKEN CHICKEN SPECIAL (Ruth Meerapfel, z”l) Ingredients: Ingredients: 1 chicken (whole) 1 chicken, cut in pieces 6 whole onions 3 apples, sliced 4 stalks celery, chopped 1 T. lemon rind salt & pepper to taste 2 t. curry powder 6 potatoes peeled ½ C. raisins 1 C. water 1 t. sugar 4 carrots, cut in 2” pieces 2 C. white wine

Preparation: Preparation: Cook the apples with the remaining ingredients until Season chicken with salt & pepper and place in a large the apples are soft, not mushy. roasting pan. Check the liquid. Arrange vegetables around chicken and add water to the bottom of the pan. Add an additional ½ C. of wine and/or water if necessary. Cover pan tightly with aluminum foil. Combine the ingredients and place cut up chicken in Roast at 325º for 2 hours, basting occasionally. bowl. Remove the foil for the last half hour. Pour the sauce over the chicken and place in Let chicken rest 10 minutes before carving. refrigerator for at least 1 hour. Bake at 350º for 1 hour.

2021 JCV Original Jewish Food Festival Resources and Recipes 15 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

BRISKET (Bettye Buchman) MEAT LOAF Ingredients: Ingredients: 1 large first cut brisket 3 lbs. chopped meat 1 box (2 packages) of onion soup mix 2 T. instant oatmeal 2-3 C. 2 medium onions, sliced 2 ½ t. salt & pepper Preparation: ¼ C. water Place brisket in pan. ½ grated onion Place both packets of onion soup mix on top. 1 clove garlic, minced Pour wine around to almost cover the brisket. 1 grated carrot Cover the pan with foil. 1 can soup Bake at 350º degrees for 4 hours. Preparation: Remove from oven and cool. Place the sliced onions and garlic on the bottom of Refrigerate overnight. pan. Next day, remove brisket from gravy. Mix meat, eggs, grated onion, grated carrot, water and De-fat gravy and brisket. oatmeal. Slice meat and return to gravy. Add a ½ of the can of . Can now be frozen. Mold into loaf over onions, pour rest of tomato soup When ready to serve, place in oven, covered and cook over meat. at 325º for 1 hour. Bake at 350º for 2 hours, covered.

2021 JCV Original Jewish Food Festival Resources and Recipes 16 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected] Sandy’s Designer Clothing

Casual Clothing xs to xxxl (941) 488 - 1122

Jim Masella - Owner Trevor Sturton - Manager Serving Venice since 1993 128 West Venice Avenue Venice, FL 941-484-9911 823 U.S. 41 Bypass S. www.sandysdesignerclothing.com Venice, FL 34285 Sample & Closeouts too! www.masellasautorepair.com

313 West Venice Avenue, Venice, FL 34285 941-485-0507 Contemporary Italian Cuisine

[email protected]  www.cassariano.com

2021 JCV Original Jewish Food Festival Resources and Recipes 17 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

STUFFED CABBAGE (Holishkes) Ingredients: 1 whole head cabbage, about 4 lbs. Sauce: 2 (28 oz.) cans tomato sauce ¼ C. lemon juice ½ C. firmly packed brown sugar 1 T. kosher salt 1 finely chopped large onion ¼ t. pepper Filling: 2 lbs. ground beef chuck 2 large beaten eggs 1 pkg. Lipton onion soup 3 T. raw rice ½ t. pepper Preparation: Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. (An alternative is to place cabbage in freezer for 48 hours. When cabbage has defrosted it is easy to take apart and roll.) You will need about 20 leaves. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. To make the sauce: Place tomato sauce in medium-large saucepan. Bring to a boil, reduce heat and cook 15 minutes or until slightly thickened. Add lemon juice, and brown sugar, kosher salt and pepper, and return to a boil. Reduce heat and simmer 15 minutes longer. Add more sugar or more lemon juice for the sweet-sour taste you prefer. Set sauce aside. To make the filling: In a large bowl, mix ground beef, onion soup, beaten eggs, rice mixture and ½ t. pepper, mixing thoroughly. Don’t over mix or the meat will become tough. To assemble the rolls: Place about ½ C. of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little package. Spoon a thin layer of sauce in the bottom of a large casserole dish or Dutch oven. Arrange cabbage rolls, seam-side down in as many layers as necessary. Pour remaining sauce over stuffed cabbage. Cover and bake at 325° for 1½ to 2 hours or until filling is cooked and cabbage is tender. (Makes 20 stuffed ).

2021 JCV Original Jewish Food Festival Resources and Recipes 18 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

SSIDESIDES

KEY T. tablespoon t. teaspoon C. cup lb. pound oz. ounce

POTATO KUGEL (Lillian Stieglitz, z”l) OVEN-CRISPED EGGPLANT Ingredients: Ingredients: 3 lg. grated potatoes ½ C. panko bread crumbs 4 T. ½ t. paprika 1 sm. grated onion ¼ t. 1 t. baking powder ½ t. salt 1 egg 1 egg plus 1 t. water 4 T. chicken fat or oil 2 small , peeled and cut lengthwise into 6 or 8 segments each ½ t. salt & pepper 3 T. Preparation: Preparation: Mix the panko bread crumbs with the above Mix ingredients together and then melt margarine on ingredients. bottom of a 13 x 9 inch pan and bake for about 45 Dip eggplant in egg and water mixture and then in to minutes crumb mixture. at 350º. Place peeled side down in shallow pan. Drizzle with ¼ C. melted butter. Bake at 400º for 20 minutes.

2021 JCV Original Jewish Food Festival Resources and Recipes 19 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

Gerald “Gerry” Ronkin Jewish Community Liaison

170 Honore Avenue Sarasota, FL 34232

Office 941-371-4962 Fax 941-378-3906 Cell 941-809-5195

[email protected]

2021 JCV Original Jewish Food Festival Resources and Recipes 20 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

SWEET POTATO TZIMMES CABBAGE AND NOODLES Ingredients: Ingredients: 2 T. fat 1 lg. onion diced ¼ t. pepper salt & pepper to taste 3 lb. brisket ½ stick butter or margarine ¼ t. nutmeg 1 t . sugar 4 C. boiling water ½ head cabbage shredded (2 lbs) 8 carrots ½ lb. wide egg noodles or bow-tie pasta 1½ t. salt

⅓ C. brown sugar 4 sweet potatoes, peeled and cut in quarters Preparation: Preparation: Sauté the onion in the butter or margarine until the Melt the fat in a Dutch oven or casserole and brown onion is transparent. the beef. Add the cabbage to the onion and cook over a low Add the water, salt, pepper and nutmeg. heat, stirring occasionally, until the cabbage is softened but not browned about 5-8 minutes. Cover and cook over low heat for 1½ hours. Meanwhile, cook the pasta according to the directions Add the carrots, sweet potatoes and brown sugar. on the package. Cover and bake at 350º for 2 hours, removing the Drain and mix with the cabbage. cover for the last half hour.

Donna-Lee Roden Attorney at Law Estate Planning and Administration, Wills and Probate, Trusts and Estates, Taxation and Guardianship, General Practice

213 Harbor Drive N., Venice, Florida 34285-1706 Telephone: 941-486-8555

2021 JCV Original Jewish Food Festival Resources and Recipes 21 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

STRING BEANS PROVENCAL CARROT SOUFFLÉ (Cantor Marci Vitkus) Ingredients: Ingredients: 3 T. olive oil 2 lb. fresh carrots, boiled until soft 1 clove garlic, crushed 6 eggs ¼ C. capers 2 sticks butter, melted 2/3 C. sugar salt & pepper dash nutmeg ¼ C. anchovy fillets 6 T. matzo meal 1T. Finely chopped onion Topping: 2 - 9 oz. packages frozen French style string beans 6 T. brown sugar

1 C. chopped walnuts Preparation: 4 T. butter, melted Cook green beans according to directions. Season with salt and pepper. Preparation: Add to above mixture. Place carrots and eggs into food processor and puree. Toss all ingredients until well mixed. Add next 5 ingredients and process until smooth. Reheat and sprinkle with onion. Bake in a greased 9 x 13 “ Pyrex pan at 350º for 40 minutes. Add topping and bake for 5-10 minutes.

Venice Interfaith Community Association, Inc. Fostering Interfaith, Respect, Understanding and Cooperation P.O. Box 2022, Venice, FL 34284-2022 www.veniceinterfaith.org Meet at United Church of Christ on Shamrock Boulevard at 2:00 pm on the second Thursday of the month.

The Venice Interfaith Community Association is proud to be in partnership with the Jewish Congregation of Venice as we work to build our beloved community in the Venice area. MAZEL TOV!

2021 JCV Original Jewish Food Festival Resources and Recipes 22 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

SPINACH SQUARES Ingredients: Ingredients: 2 C. minced onions 1 C. all-purpose flour ¾ C. kasha ( groats) 2 eggs, beaten ½ C. olive oil salt and pepper 1 t. baking powder ½ lb. farfalle (bow tie) or other noodles. 1 C. Preparation: 1 t. salt Put onions in a large skillet with a lid over medium heat. ½ C. chopped onion Cover skillet and cook for about 10 minutes, until onion is dry and almost sticking to pan. 1 lb. grated sharp cheddar cheese Add oil, raise heat to medium high and cook, stirring pkg. 10 oz. frozen chopped spinach, thawed & occasionally, until onion is nicely browned, at least 10 drained minutes. Meanwhile, bring a large pot of water to a boil. Preparation: In a separate, medium saucepan, bring 1½ cups water to a boil, stir in the kasha and about a teaspoon of salt. Grease a 13” x 9” pan, set aside. Cover and simmer until kasha is soft and fluffy, about Mix flour, baking powder & salt in a large bowl. 15 minutes. Add egg, milk, cheese, onion & spinach to flour Let stand, off heat and covered. mixture. Salt the large pot of boiling water and cook noodles until tender but still firm. Place into a greased pan & bake at 350º for 35 Drain and combine with the onions and kasha, adding minutes or until golden brown. more oil if you like. When cool, cut into squares. Season with salt and pepper and serve immediately.

www.TriCountyAir.com 941-485-2222

AIR CONDITIONING & HEATING, INC. SINCE 1977

Tri County Air Conditioning and Heating is a family owned and operated company that has proudly served Southwest Florida since 1977.

“No matter what the weather. . .Tri County makes it better!”

2021 JCV Original Jewish Food Festival Resources and Recipes 23 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

POTATO LATKES Ingredients: 4-5 large baking potatoes, peeled 1 medium onion, peeled 1 egg 1 T. lemon juice 3 T. flour or matzo meal ½ t. salt ¼ t. black or white pepper 1 t. baking powder 1 T. dill or parsley (optional) oil for frying Preparation: Grate potatoes and onions together and place in a large bowl. Squeeze most of the water from the grated mixture. To the mixture add egg, flour or matzo meal, herbs if using, lemon juice, baking powder, salt and pepper. Mix well. Place a large skillet over medium high heat. Pour in oil to reach 1/4 inch. Test by dropping a small amount of the mixture into the oil. When it sizzles the oil is hot enough. Gently place a mound of the mixture by tablespoons or 1/4 cup measures into the hot oil. Flatten gently with a spatula or spoon. Cook 3 to 5 minutes depending on size, until golden and gently flip to brown the other side for another 3 to 5 minutes. Remove crispy potato latkes to drain on paper towels. Serve immediately. Top latkes with or applesauce. You may keep latkes warm in a 250° oven for half an hour or freeze for later use. To freeze, place cooked latkes in one layer on a baking pan in the freezer. When solid, remove to a plastic freezer bag and seal well. They will keep for up to 6 weeks. When ready to serve, place frozen potato on a baking pan and pop into a preheated 400° oven for 10 minutes.

2021 JCV Original Jewish Food Festival Resources and Recipes 24 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

POTATO SALAD (Paul Patent) NAHIT () Ingredients: Ingredients: 1 lb. dried chick peas 4 lbs. potatoes, boiled and peeled and sliced thin 2-3 quarts water Sprinkle with 3 T vinegar 2 T. salt Add grated carrot, green pepper and onion salt and pepper to taste 1t. Celery seed 1t. Onion salt Preparation: 1 t. pepper Place the dried chickpeas in a large saucepot and S chopped hardboiled eggs cover 3 to 4 inches of cold water. 1/2 qt. mayonnaise Soak the beans overnight, adding in more water as needed during the soaking period. Drain well in the morning. Cover the beans in cold water and bring to a boil. Remove the scum, lower the heat, add the salt and cook uncovered until the beans are almost done (approximately 1 hour). Cover and cook until tender, drain well. Sprinkle with salt and pepper to taste. Serve hot or cold.

1740 E Venice Ave. 6604 Gateway Ave. Venice, FL 34292 Sarasota, FL 34231 P: 941-218-6509 P: 941-925-2400 www.OriginalWordofMouth.com/

2021 JCV Original Jewish Food Festival Resources and Recipes 25 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

SYDNEY YOUNG, CPA

YOUNG, HANKS & Garyl & Christy Hazelwood HANKS, CPAS, P.A. (941)-486-1624 415 Commercial Ct. #A1 Venice, FL 34292 [email protected] [email protected] www.VeniceRoyalMaids.com 229 Nokomis Ave. South QUALITY Venice, FL 34285 CLEANING by the 941-800-2424 PROFESSIONALS

Affordable Reliable Licensed Younghanks.com Insured & Bonded

It's 2021, how about a FRESH START and a HEALTHY TRANSFORMATION?

IT’S TIME to increase your health, confidence & vitality!

FREE Health Assessment with Dr. Maggi Verhagen, DC DNBHE FACC, Certified Health Coach

See if her simple 5+1 Program is a fit for you to easily lose 5 lbs., 10 lbs., 50 lbs. or more!

This Healthy Lifestyle Program is endorsed by Cardiologists, Endocrinologists, Chiropractors & Primary Care Physicians.

Contact Dr. Maggi for $25 Wellness Credit toward your first premier order plus 1 FREE WEEK of meals.

Dr. Maggi Verhagen Certified OPTAVIA Health Coach 845.234.1647 [email protected]

2021 JCV Original Jewish Food Festival Resources and Recipes 26 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

SSWEETSWEETS

KEY T. tablespoon t. teaspoon C. cup lb. pound oz. ounce

MANDELBROT LACE COOKIES Ingredients: Ingredients: ¾ C. oil 2 C. oats ½ C. sugar 1 t. baking powder 3½ C. flour 1 ½ C. sugar 2 sticks butter, melted 3 eggs 6 T. flour 2 t. baking powder 2 eggs, beaten ½ C. nuts 1 t. salt 1 t. vanilla 1 t. orange juice optional: chocolate chips 3 t. vanilla Preparation: 12 oz. chocolate bits Mix oil, eggs and sugar well. Preparation: Shape into 2 rolls, place on greased sheet. Mix all dry ingredients, add butter, eggs, juice and vanilla. Bake at 350° until golden. Place ½ teaspoon of mix on a baking sheet, far apart, Remove from oven and let cool for 10 minutes. lined with aluminum foil. Slice and return to cookie sheet. Bake at 350º for 8-11 minutes. Return to oven and bake at 350º until golden brown on Cool thoroughly on foil before removing. both sides. Melt chocolate bits and spread the chocolate between You may have to turn them over. two cookies. Make about 50 .

2021 JCV Original Jewish Food Festival Resources and Recipes 27 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected] HADASSAH HAMENTASCHEN RUGELACH Ingredients: Ingredients: 1 C. oil 2 t. baking powder Dough 4 eggs 2 t .vanilla 8 oz. 1 tbs. sugar 1½ C .sugar 5½ C. flour 8 oz. butter 1 egg yolk 2½ C. flour Preparation: Mix everything together and knead until smooth. Topping Roll out dough. 4 T. melted butter 1 C. golden raisins Use a drinking glass to cut 3-4 inch circles. 1 C. chopped walnuts Put filling in center. 4 heaping T. sugar mixed with 2 t. Fold up 3 sides, pinch corners together. Bake on lightly greased cookie pan at 350° for about Preparation: 30 minutes. Combine ingredients together in mixer or processor, Makes about 50 cookies. chill thoroughly. Recommended fillings: prune, apricot, , Roll out 1/3 dough into a circle, brush with 1 T. melted apple or jellies. butter. Sprinkle with cinnamon, sugar mixture, walnuts and golden raisins. Cut dough into 12 triangles and roll up with point outside. Repeat twice, making 36 pieces in all. Brush top of Rugelach with melted butter and sprinkle with remaining cinnamon sugar mixture. Bake at 350º on ungreased cookie sheet for 10 to 15 minutes.

608 E. Colonia Lane Nokomis, FL 34275

tel: 941-483-3667 fax: 941-483-9876

The Greater Venice Chapter of Visit our website at www.kimallumber.com Hadassah meets on the second Tuesday of each month at the Kimal Sales and Jewish Congregation of Venice. Design Center

Trusses  Windows  Doors  Lumber For information call  Trim  Locks  Specialty  Hardware Harriet Davidson at: 941-492-4620  Decking

2021 JCV Original Jewish Food Festival Resources and Recipes 28 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected] NORTH SHORE KUGEL BEST NOODLE KUGEL by Harriet Davidson Ingredients: Ingredients: Crust 8 oz. noodles 4 eggs 1 stick butter 1 C. pecan halves 8 oz. cream cheese ½ C. sugar ¼ C. brown sugar 8 oz. 4 C. milk Kugel 1 pkg. vanilla pudding ¼ lb. margarine 1 lb. wide noodles ⅓ C. sugar 4 eggs pinch of cinnamon Preparation: ⅛ lb. melted butter Combine cooked noodles with rest of ingredients and bake at 350º for 1 hour. Preparation: Melt butter in bottom of ring mold. Add brown sugar and press. Add pecans and press. Boil noodles and drain. Combine with eggs. Add rest of ingredients. Put into mold. Bake at 350º for 1 hour until top is brown. Let cool 10-15 minutes. Invert on plate. Top will become hard like praline. Serve warm or cold.

EASY BLINTZ SOUFFLÉ BANANA BREAD (Marcia Sax) Ingredients: Ingredients: 12 frozen blintzes 3 ripe bananas, mashed 1 t. vanilla 2 C. flour 2 eggs 4 large eggs, well beaten 1 t. baking soda 3 T. sugar ½ C. oil ¼ lb. butter ½ t. baking powder ½ t. salt 3 T. milk ½ cup sour cream ½ t. salt Preparation: 1 C. sugar Melt butter in a 9"x13" pan. ½ t. vanilla or cinnamon Walnuts, optional Place blintzes over butter in one layer. Preparation: Blend the other ingredients with the eggs and pour over the blintzes. Mix eggs and oil with mashed bananas. Bake 45 minutes at 350º or until the top starts to Add dry ingredients and milk and mix. brown. Add hot water as needed. The soufflé can be served with powdered sugar, Pour into a bread pan and bake at 350⁰ for 1 hour. strawberries, or any other .

2021 JCV Original Jewish Food Festival Resources and Recipes 29 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

STRUDEL Ingredients: 2½ C. flour 4 T. oil 1 egg beaten ½ t. baking powder ¼ t. salt 1 C. cold water

Preparation: Sift dry ingredients. Press a well in to the center, and add 2 beaten egg and oil. Mix into dough, adding enough water to make a dough that is firm enough to handle. Knead on wooden board 3 to 5 minutes. Cover dough into 4 equal pieces and roll paper thin in the shape of a rectangle. Each filling will make 4 rolls of strudel. Strudel should be cut after baking while still warm.

Apricot-Coconut Filling 12 oz. apricot preserve 1 C. coconut 6 oz. chopped nuts Spread dough with preserves, sprinkle with nuts and coconut, roll up. After filling each roll, place on cookie sheet and tuck in ends. Bake at 350° for approximately 45 minutes until brown. Strudel should be cut after baking while still warm. Each roll makes approximately 10 pieces.

Apple Filling Sauté 6 large or Cortland apples in small amount of butter until tender. Add cinnamon and sugar to taste. 1 C. chopped walnuts 1 C. vanilla wafer crumbs 1 C. melted butter 1 lb. golden raisins

Roll dough paper thin, brush with melted butter, sprinkle with cinnamon and sugar mixture. Sprinkle dough with ¼ cup cookie crumbs. Place apples mixed with raisins and nuts in row down one side of dough. Roll dough up, tucking n ends. Bake at 350° for approximately 45 minutes. *Strudel should be cut after baking while still warm. Each roll makes approximately 10 pieces.

2021 JCV Original Jewish Food Festival Resources and Recipes 30 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

ONE BOWL HONEY CAKE CHOCOLATE PEANUT BUTTER BALLS Ingredients: Ingredients: 1 C. sugar 1 t. nutmeg 8 oz. chunky peanut butter 3 C. sifted flour 1 C. honey ¼ cake gulf wax 1 ½ t. baking powder ¾ C. oil 1 stick butter 1 ½ t. baking soda 1 t. salt ¾ lb. 10xx sugar 1 t. vanilla 1. t. cinnamon 1 lge. Bag chocolate chips 3 eggs 1 t. allspice Preparation: ½ C. raisins ½ C. chopped nuts Mix peanut butter, butter and sugar. 1 C. strong coffee cooled 1 t. cloves Refrigerate 3 - 4 hours. Roll into small balls. Preparation: Melt wax over low heat. Soften all ingredients into a large bowl. Add chocolate chips and melt. Make a well and add all liquid ingredients and mix. Dip balls in melted chocolate. Pour into a well greased tube pan. Let dry on a cookie sheet Bake at 350 ⁰ for 45 to 60 minutes. lined with wax paper. Refrigerate for 30 minutes.

NUT CANDY Ingredients: 1 pkg.12 oz chocolate chips 1 drop of vanilla 1 T. peanut butter 1 C. walnuts 1 square unsweetened chocolate Preparation: Melt the chocolate chips, unsweetened chocolate and peanut butter. Mix in remaining ingredients. Cook’s Sportland, Inc. Drop 1 t. on an ungreased cookie sheet and freeze for 1 hour. Everything for the Outdoorsman Remove and put in container in refrigerator. 4419 South Tamiami Trail South Venice, Florida 34293 941-493-0025

http://cookssportlandinc.com/

2021 JCV Original Jewish Food Festival Resources and Recipes 31 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

HERE ARE SOME OF OUR FAVORITE RECIPES SUBMITTED BY MEMBERS,

PREVIOUSLY FEATURED IN THE L’CHAIM NEWSLETTER!

2021 JCV Original Jewish Food Festival Resources and Recipes 32 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

ARTICHOKE DIP GOAT CHEESE SOUFFLE

1 can artichoke hearts(14-16oz), drained 3 large egg yolks 3/4 C. whole milk 3 T. butter 3 T. all purpose flour ½ C. mayonnaise (reg or light) 2 3-ounce logs soft fresh goat cheese, ½ C. plain fat free , drained crumbled 3/4 C. freshly grated Parmesan cheese 1 C. grated parmesan cheese 1/3 C. chopped fresh chives 1/2 t. salt 5 large egg whites 1/2 t. ground black pepper Dash paprika Preheat oven to 375 degrees. Drain artichokes and mash well. Add remaining Butter four 1-1/4 cup souffle dishes. ingredients. Whisk yolks and milk in large bowl. Mix with a fork. Place in small baking pan and sprinkle Melt butter in heavy, medium saucepan over medium heat. paprika on top. Add flour and stir 1 minute. Bake at 350 degrees for 30 minutes. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.

MOO GOO GAI PAN FELICIA’S COFFEE CHICKEN

2 whole raw boneless chicken breasts cut into 4 lbs. chicken cut into eights fine strips ¾ C. coffee 4 T. olive oil 1 cup water chestnuts, sliced 1/3 C. ketchup 2 cups bamboo shoots 3 T. soy sauce 2 T. soy sauce 2 T. white vinegar 2 cups diced celery 1 T. 2 t. MSG (Accent) 2 T. fresh lemon juice 1 C. shredded Chinese cabbage 1/3 C. brown sugar 3 C. chicken consommé 2 garlic cloves crushed 4 T. cornstarch, mixed smooth in 3 T. cold 2 T flour water

Place chicken in shallow pan. Fry chicken strips in olive oil over high heat, stirring Combine all other ingredients except the flour in a constantly for 5 min. medium size pan and bring to a boil. Add everything else except cornstarch mixture. Reduce heat and simmer 5 min. Cover the pan and stream over medium heat for 5 Pour sauce over chicken and take at 350 bickered for minutes. 45 min. Stir in the cornstarch-water paste, using high heat and Baste occasionally. stirring vigorously and constantly Remove pan from oven and sprinkle chicken pieces to thicken the dish. with flour. Cook for 5 minutes and serve at Raise temp to 400 and return chicken to oven and once with plenty of boiled rice. baste with sauce until pieces are brown and crusty. YUM!! Takes about 20-30 min.

2021 JCV Original Jewish Food Festival Resources and Recipes 33 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

IMPOSSIBLE GREEK CARROT KUGEL SPINACH & FETA QUICHE 2 lbs. cooked carrots

6 oz. crumbled Feta cheese with tomato and 3 eggs basil 1/3 C. Sugar 6 oz. fresh spinach 1/2 onion, chopped 3 T. Flour 1 tomato, chopped 1 1/3 C. milk 1 tsp Vanilla 3 eggs 3/4 C. 1 teaspoon baking powder 1/2 tsp salt 1 stick of melted butter or margarine fresh ground pepper, to taste dash cinnamon

Preheat oven to 400°F and grease a 10" pie pan and Topping: set aside. ¼ C. finely chopped walnuts and/or pecans

Steam the spinach while assembling the other ¼ C. cornflake crumbs ingredients and chopping the onion and 3 T. brown sugar tomato. Mash up carrots. In a medium bowl combine milk, eggs, Bisquick, salt and pepper. Set aside. Beat eggs and add mashed carrots. Blend the rest of ingredients and pour into greased 1 Combine the spinach, onion, tomato and Feta and ½ quart baking dish. place in the bottom of the pie pan. Mix all topping ingredients and cover top of carrots Pour the Bisquick, milk and egg mixture over the top. with it. Bake uncovered at 350 for 45 min to one hour. Bake at 400°F for 25-35 minutes, until puffed and set.

GREEN BEAN & WALNUT FETA SALAD PASSOVER BROWNIES

1 C. coarsely chopped walnuts 1 C. oil 3/4 C. olive oil 2 T. cocoa 1/4 C. white wine vinegar 2 C. sugar I T. chopped fresh dill 1/2 t. minced garlic 2/3 C. cake meal 1/4 t. salt 4 eggs 1/4 t. pepper rind and juice of ½ orange 1 1/2 lbs. fresh green beans ½ t. salt 1 small purple onion, thinly sliced. ½ C. chopped nuts 1 (4 oz.) pkg. crushed feta cheese

Bake walnuts in shallow pan @ 350 degrees, stir Preheat oven to 350 degrees. occasionally, bake 5-10 mins or until toasted. Beat oil with eggs and sugar. Set aside. Stir in salt, cocoa, cake meal, rind and juice of orange Combine oil and next 5 ingredients. and Nuts. Cover and chill. Bake in 9x13 inch greased baking dish for 30 minutes. Cut green beans into thirds and arrange in a steamer Cut while warm. basket over boiling water. Cover and steam 15 minutes or until beans are crisp and tender. Immediately plunge into cold water to stop cooking process, drain and pat dry. Combine walnuts, beans, onion, and cheese in large bowl and toss well. Cover and chill. Pour oil mixture over beans 1 hour before serving. Toss just before serving.

2021 JCV Original Jewish Food Festival Resources and Recipes 34 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

PECAN PIE BARS Yields 4 dozen

Ingredients Crust: 2 1/2 C. all purpose flour 1/2 C. brown sugar 2 sticks cold, unsalted butter, cubed 1/4 teaspoon salt Filling: 3 eggs 2 1/4 C. pecans, chopped 1 2/3 C. corn 1 C. brown sugar 1/3 C. honey 1 teaspoon vanilla extract 6 tablespoons (3/4 stick) unsalted butter, melted

Directions Preheat oven to 350º F and line a 9x13-inch baking dish with aluminum foil or parchment paper. In a food processor or a large bowl, pulse together flour, sugar and salt (of crust ingredients) until combined. Slowly add in cold butter and pulse until mixture is coarse and crumbly. Turn dough out into lined baking dish and press it evenly into the bottom and around the edges. Place in oven and bake for 20 minutes, or until golden brown. Remove and set aside. In a large bowl, whisk together the eggs, corn syrup, sugar, honey, butter and vanilla extract. Fold in pecans and mix so they’re thoroughly coated. Then pour over hot crust. Return to oven and bake for 25-30 minutes, or until filling has set. Remove and let cool completely before extracting aluminum foil from baking dish, cutting into bars and serving.

RED, WHITE AND BLUE CHEESECAKE STRAWBERRIES

This is a super easy July 4th ! The slightly sweet cheesecake filling is the perfect complement to the berries and might be better than watching fireworks!

1 (8oz.) block cream cheese 1/3 C. powdered sugar ½ t. pure vanilla extract 1 C. Cool Whip 10 strawberries, halved 30 blueberries

In a medium bowl, using a hand mixer, beat cream cheese, vanilla, and powdered sugar. Fold in the Cool Whip. Transfer mixture into a piping bag and pipe over cut side of strawberry. Top with blueberries! To keep them standing straight, cut bottoms of berries. Makes about 20.

2021 JCV Original Jewish Food Festival Resources and Recipes 35 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

CHEESE FILLED BABKA

1/2 C. butter or margarine softened ½ C. sugar 1 t. salt 4 eggs 1 pkg dry yeast 1/4 cup very warm water 1 T. lemon rind 1 t. cinnamon 4 C. flour 1 C. milk -- scalded and cooled fine dried breadcrumbs 12 ounces farmer cheese 4 egg yolks 6 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract

In large bowl, cream butter with sugar until light and fluffy. In second bowl (with mixer at medium speed), beat salt with eggs until they are very thick and pale in color. Stir in the blended butter and sugar mixture. Sprinkle yeast in very warm water (110 degrees), stir until dissolved. With spoon, beat into sugar mixture along with lemon rind and cinnamon. Add flour alternately with milk, beating with spoon after each addition until smooth. Cover and let rise in warm place (85 degrees) until double, about 1 1/2 hours. Stir down and let rise again until double, about 45 minutes. Butter, thoroughly, a 3-quart fluted ring mold or Bundt pan, dust with bread crumbs and set aside. With mixer on high speed, beat together cheese, egg yolks, sugar, and salt until light. Refrigerate. To the Babka dough, risen the second time (above directions): Stir dough down and spoon half of it into the prepared mold or bundt pan. Cover with cheese filling, pressing it down into the dough. Spoon rest of dough over the filling and let it rise in a warm place until double(about 30 minutes). Heat oven to 350 degrees. When Babka has doubled, bake for 45-60 minutes or until done. Remove from oven and let stand in pan for 15 minutes. Remove to wire rack and cool completely. Serves 12.

2021 JCV Original Jewish Food Festival Resources and Recipes 36 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

DELICIOUS APPLE CAKE

1/3 C. brown sugar (not packed) 1 t. cinnamon 2/3 C. white sugar ½ butter (or margarine) 2 eggs 1 ½ t. vanilla 1 ½ C. flour 1 ¾ t. baking powder ½ C. milk 1-2 apples peeled and chopped

Preheat oven to 350 degrees, grease and flour loaf pan. Mix brown sugar and cinnamon together and set aside. Beat white sugar and butter until smooth and creamy, then beat in 1 egg at a time and add vanilla. Combine flour and baking powder, stir in creamed butter mix, add milk. Pour ½ batter into pan and sprinkle with ½ apples and brown sugar. Pour remaining batter on top and sprinkle with remaining apples and cinnamon. Swirl brown sugar and apple mix through the cake then top with a little brown sugar. Bake 30-40 minutes or until toothpick comes out clean. Note: this only makes 1 loaf but can be doubled to make 2 loaves. You’ll have one to pop into the freezer and one to enjoy!

EASY PISTACHIO CAKE

1 pkg. yellow cake mix 1 (1-oz.) package instant pistachio pudding 4 eggs ½ C. cooking oil ½ C. orange juice ½ C. water ¾ C. Hershey Chocolate Syrup

In a large bowl, combine cake mix, eggs, orange juice, oil, water and pudding. Blend at low speed for 1 minute, then beat at high speed 3 more minutes. Pour ¾ of the batter into a PAM coated bundt pan. Combine chocolate syrup into the rest of the mix and pour on top. DO NOT MIX! Bake at 350 degrees for 45-50 minutes. Glaze if desired with 1/2 cup powdered sugar and 1 tablespoon of milk. Sprinkle top with ground pistachio nuts, if desired .

2021 JCV Original Jewish Food Festival Resources and Recipes 37 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

OUR GREETINGS

2021 JCV Original Jewish Food Festival Resources and Recipes 38 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

SAFE and HEALTHY

- Leigh and Harvey Cohen

Sisterhood In honor of my special birthday.

JEWISH CONGREGATION OF VENICE -Judith Zangwill Sisterhood 600 North Auburn Road, Venice, FL 34292

2021 JCV Original Jewish Food Festival Resources and Recipes 39 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

Susie Holleran

In HONOR of the RABBI and CANTOR.

Barbara Swartz

2021 JCV Original Jewish Food Festival Resources and Recipes 40 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

- Meg and Marc Antine

2021 JCV Original Jewish Food Festival Resources and Recipes 41 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected] THANKS TO OUR JCV FAMILY FOR THE KINDNESS AND GENEROSITY EXTENDED TO US.

- Sharon and Barry Napshin

2021 JCV Original Jewish Food Festival Resources and Recipes 42 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

In Honor of the Rabbi, Cantor, and JCV Board of Directors for your hard work during these difficult times.

- Ann and Robert Jackson

2021 JCV Original Jewish Food Festival Resources and Recipes 43 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

Sue and Bob Aaron Siena Aaron Asher Aaron

Joan and Steve Attenberg Isabel Naomi Attenberg

Bettye and Barry Buchman Aaron Mendelsohn Alyssa Mendelsohn Madeline Buchman Michael Buchman IN CELEBRATION OF OUR GRANDCHILDREN

2021 JCV Original Jewish Food Festival Resources and Recipes 44 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

Barry Bye Liam Jack Rachel

Linda and David Cook Abraham Caleb Jacob Isaac Emma IN CELEBRATION OF OUR GRANDCHILDREN

2021 JCV Original Jewish Food Festival Resources and Recipes 45 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

Paulette and Marty Feit Larissa Rose Feit Ryan Izaak Feit

Fran and Harry Hertz Shoshanna Hertz Cora Hertz Aviva Hertz

Debbie and Lou Jefko Jake Avni IN CELEBRATION Mason Avni OF Camryn Zipperer OUR GRANDCHILDREN

2021 JCV Original Jewish Food Festival Resources and Recipes 46 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

Rhoda and Allen Katz Aaron Katz Josh Katz Daniel Katz Scott Katz Celia Golod Ari Golod

Lynda LaRocca Jay Jordyn IN CELEBRATION Liz OF Luke OUR Analise GRANDCHILDREN Alison

2021 JCV Original Jewish Food Festival Resources and Recipes 47 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

Susan Litwer Eli Fiori Alma Fiori

Rose and Alan Naselsky Sarah Leybovich Ben Leybovich Nicholas Naselsky Alexandra Naselsky

IN CELEBRATION OF OUR GRANDCHILDREN

2021 JCV Original Jewish Food Festival Resources and Recipes 48 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

Judy and Eli Rapaport Nathan Greene Myah Greene Dustin Greene Elijah Rapaport Lillian Rapaport Evan Rapaport

Sheila Rosen Sarah Rosen Melissa Rosen IN CELEBRATION Phil Rosen OF Gabe Rosen OUR GRANDCHILDREN

2021 JCV Original Jewish Food Festival Resources and Recipes 49 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

Myra Silverstein Brittany and Nicolle Elliott and Allison Noah and Eve EJ and Ace

Barbara Swartz Kaitlyn Michelle Rosen Great Granddaughter Melanie Mara Rosen Jodie Grace Rosen Brittany Rosen Zachary Rosen Courtney Taylor Swartz Connor Robert Swartz

Ruth and Robert Young IN CELEBRATION In honor of our OF five grandchildren OUR GRANDCHILDREN

2021 JCV Original Jewish Food Festival Resources and Recipes 50 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

IN CELEBRATION OF OUR PET Ricky Sue and Bob Aaron

IN CELEBRATION OF OUR PET Rosie Joan and Steve Attenberg

IN CELEBRATION OF MY PET Riley Susan Litwer

IN CELEBRATION OF OUR PET Bailey IN CELEBRATION Rose and Alan Naselsky OF OUR PETS

2021 JCV Original Jewish Food Festival Resources and Recipes 51 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected] Join the JCV

We are a place to share our prayers and dreams, learn, and be part of a caring congregation. We are an enthusiastic, inclusive organization with many activities throughout the year. Whether you move to Venice as your permanent home, come for the season, or are on vacation, we look forward to welcoming you.

Contact JCV

Jewish Congregation of Venice Email Contacts 600 North Auburn Road Main Email Venice, FL 34292 [email protected] 941-484-2022 Harvey Cohen, President Office Hours [email protected] Monday-Friday 8:30am - 1:30pm Membership Information [email protected]

Clergy Rabbi Ben Shull Cantor Marci Vitkus [email protected] [email protected]

2021 JCV Original Jewish Food Festival Resources and Recipes 52 Visit us at www.jewishcongregationvenice.com or e-mail us at [email protected]

Photo: Judy Haran Jewish Congregation of Venice about us . . . We are a congregation of people from throughout the United States and other countries. The JCV is an unaffiliated synagogue that uses Reform prayer books. Our full-time rabbi and full-time cantor lead services each Friday evening, and also on holidays, festivals, and special occasions. They are always available for our members’ life cycle events. We encourage participation in services and celebrate traditional music with our choir, as part of our JCV worship. You are invited! Whether you seek community, spirituality, friendship, or knowledge, the JCV is a place that many call their “home away from home.” While we value tradition, we also consider contemporary ideas. We are a community where you explore Jewish teaching and practice, and a place where friends and families learn together. People are drawn to the special feel of our community and bring their broad range of backgrounds to share. In 1981, the Jewish Congregation of Venice (JCV) was founded on the principles of friendship and a place for local residents to practice their religion. From a small group of individuals who wished to share their Jewish roots and values, the JCV has become a welcoming, vibrant community. We are a congregation of people from throughout the United States and other countries.

The Jewish Congregation of Venice Harvey Cohen, President 600 North Auburn Road (at Kennedy Drive) Venice, FL 34292 Phone: 941-484-2022 E-mail: [email protected]

Website: http://www.jewishcongregationvenice.com

Every effort has been made to assure the accuracy of this Resource Book. Please contact the JCV at [email protected] to report any errors so that they may be corrected for the next issue.

2021 JCV Original Jewish Food Festival Resources and Recipes