Traditional Chanukah Potato Latkes

I recently realized that while I've shared my recipes for corn latkes, butternut sguash sweet gotato latkes, vegetabl e latkes and beet latkes stuffed with goat cheese, I've never shared my traditional potato recipe.

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You'll need onion, oil, salt, potatoes, eggs, flour and oil. While the recipe works with any type of potato, using Yukon Gold will be much more aesthetically pleasing because they discolor much more slowly than other potatoes and will keep your mixture looking bright and fresh for longer. They also have a buttery taste which will take your latkes to the next level

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Most latke recipes call for raw onion, but I like to fry them off first to give the latkes more flavor. Dice the onion and saute it in 2 tbsp. oil and 1 tsp. salt until golden.

Peel and grate the potatoes (by hand or with a food processor) and immediately put the potato shreds into a bowl of cold water. Continue shredding until all the potatoes are grated. Place the eggs, flour, fried onion and 2 tsp. salt in a separate bowl. Drain the grated potato well, add it to the rest of the ingredients and mix immediately.

Heat 2-4 tbsp. of oil in a frying pan, over medium heat. Test the oil by dropping a tiny bit of the mixture into the pan. When the oil sizzles upon contact, it is ready.

TIP: Add a small piece of carrot to the oil you're fry ing in. When the carrot starts to looks shriveled and brown, replace it with a fresh piece. The carrot helps absorb the burnt taste from the oil, and you can keep frying for longer without changing the oil.

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For uniform latkes, use a 1/4 or 1/8 cup measuring cup. Scoop the batter and gently drop it into the oil. Press down gently with the back of the measuring cup to flatten. Fry 2-3 minutes until golden, then flip the latkes and fry 1-2 minutes on the second side. Repeat until all the mixture has been fried. (You will need to add more oil to the pan every couple of batches.)

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Latkes taste best fresh, but if you need to make them in advance, I recommend reheating them in a frying pan with a tiny bit of oil to help them crisp up again.

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Looking for a gluten free potato latke recipe? Try this one.

Ingredients:

• Yi an onion • 2 tbsp. oil • 3 tsp. kosher salt, divided • 1.5 lbs. Yukon Gold potatoes • 2 eggs • % cup flour • Oil for frying

Directions:

1. Dice the onion and saute it in 2 tbsp. oil and 1 tsp. salt until golden. 2. Grate the potatoes (by hand or in a food processor). Immediately transfer the grated potato to a bowl of cold water. 3. Place the eggs, flour, fried onion and 2 tsp. salt in a separate bowl. Drain the grated potato well, add it to the rest of the ingredients and mix immediately. 4. Heat 2-4 tbsp. of oil in a frying pan, over medium heat. Test the oil by dropping a tiny bit of the mixture into the pan. When the oil sizzles upon contact, it is ready. 5. For uniform latkes, use a 1/4 or 1/8 cup measuring cup. Scoop the batter and gently drop it into the oil. !

! Press down gently with the back of the measuring cup to flatten. Fry 2-3 minutes until golden, then flip the latkes and fry 1-2 minutes on the second side. Repeat until all the mixture has been fried. (You will need to add more oil to the pan every couple of batches.)

Yields: 16 latkes

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I know some people are staunch apple sauce and sour cream latke-eaters, but I've never really been able to wrap my mind (or taste-buds) around either of those. I prefer my latkes straight up.

What's your latke condiment of choice?

! ! Bubby's Potato Kugel

! Serves 10-12 • % cup olive oil • 2 onions • 1O large potatoes, peeled • 7 eggs • 2 tsp. salt • 1 tsp. pepper

Method Oven: Preheat the oven to 375°F I 190°C. Pour the oil into a 9x13-inch pan and place the pan in the oven to preheat. In a food processor, puree the onions. Change to the grating blade and grate the potatoes into the onions. Empty this into a large bowl, without draining off the liquid. Add the eggs, salt, and pepper to the bowl and mix well with the potatoes and onions. Remove the pan from the oven and slowly pour in the kugel batter. Be careful because the oil can splatter. Bake for 1% hours, loosely covering the kugel with foil if it starts to get too brown on top.

Stovetop: Either use two large frying pans or only make half of the recipe at a time. The batter will not fit into one frying pan. Prepare the kugel batter as instructed in the oven method. Omit preheating the oil. Then heat the oil in a large frying pan over a medium-high flame. Pour the batter into the frying pan, reduce the flame to medium, and cook it about % hour until it is nicely browned on the bottom. Turn the kugel over and cook it on the second side for another 20 minutes, or until it is done.

NOTE: Potato kugels cut best after they have been refrigerated several hours or overnight. Kugel freezes well -just make sure to wrap it airtight. After defrosting, reheat the kugel again for another 20 minutes so it will taste fresh

! Homemade Gefilte Fish

Some would say gefilte fish is the quintessential Jewish food. So, why not learn how to make it from scratch?

This recipe is relatively simple, and kosher for Passover, of course. The recipe I'm sharing yields 60 gefilte fish balls, which sounds like a lot. Okay, it is a lot. But they freeze well, and the recipe also divides in half easily, so you can make a small batch. First you'll need to put up a stock of water, onion, carrot, salt and sugar. While that comes to a boil, mix the fish ball ingredients together. You'll need ground pike and whitefish, ground onion, eggs, water, sugar and salt. The batter w ill not be very firm, but it will still roll into balls.

Note: Many people do not wet their matzah on Passover. That is why there is no matzah meal in this recipe. If you are making this fish during the year, or if this is not your custom, you can add some matzah meal to the baer to stiffen it up. Iwould esmate about half a cup, adding slowly as you go.

Bring the stock to a rolling boil. Keep it at a boil while you roll the balls drop them in gently, a few at a time. Tip: Wet your hands between every few fish balls to help with the rolling. When you've made all the fish balls and they 're all in the pot, turn it down to a simmer. Simmer for 1 hour, then remove from the fire.

Take the fish balls and carrots out of the stock and let them cool. Discard the stock. Refrigerate the fish and carrots for up to 3 days. Or freeze for later use. Gefilte fish is traditionally served cold, with a piece of carrot on top and some chrein (beet & horseradish dip) on the side. But there's no wrong way to eat it

Fish Ingredients

• 5 lbs. ground fish (mixture of pike and whitefish) • 2 medium onions, peeled and ground • 2 tbsp. kosher salt • 5 eggs • 3 tbsp. water • 1% cups sugar Stock Ingredients: • 16 cups water • 4 tsp. kosher salt • % cup sugar • 2 onions, peeled and cut into chunks • 2 carrots, peeled and cut into chunks Directions 1. Put the stock ingredients into a strong pot and bring to a boil. 2. Mix the fish ingredients together. Roll into balls. 3. When the stock comes to a rolling boil, drop the balls into it gently. 4. When all the balls are in the pot, turn down to a simmer. Simmer for 1 hour. 5. Remove the fish balls and the carrots from the liquid. Refrigerate, or freeze for later use. Discard the liquid . Fish lasts about 3 days in the fridge. Yield: 60 fish balls. Reci e can easily be divided in half for a smaller yield.

Have you ever made gefilte fish before? Are you a fan? Tell us about your first gefilte fish experience . . . And if you have an exceptional gefilte fish recipe, share that with us too!

Roast Turkey

Roast turkey is a popular dish when entertaining a large group for a special dinner. Roasting time is 25 minutes per pound for a stuffed turkey, or 20 minutes per pound for an unstuffed turkey. • 1 12-pound turkey • 3 cloves garlic, minced, or 1-1% teaspoons garlic powder • salt, to taste • % teaspoon pepper • 1 teaspoon paprika • % teaspoon cinnamon • oil, for brushing turkey • 2 cups water Glaze, optional • % cup orange marmalade • 4 tablespoons lemon juice • 1 tablespoon tamari sauce Garnish • orange slices • grapes or kumquats Combine seasonings and rub on inside and outside of turkey. Refrigerate for at least 2 hours or overnight for seasonings to penetrate. Tie turkey leg together and fasten wings to sides. Brush turkey with oil. Roast turkey, breast side up, uncovered in a preheated 325° oven for 1Yi hours. Combine ingredients for glaze and brush over turkey. Add 2 cups of water to pan (with part orange juice , if desired). Roast for an additional 2Yi-3 hours, basting 3-4 times. When the drumstick pulls away easily from body, turkey is done. If turkey becomes too brown, cover with a tent of aluminum foil during last Yi hour. Remove turkey from oven and let stand for 20 minutes before slicing. Serves 14-16. Stuffed Cabbage

Just in case you're not all cooked out yet, here's yet another traditional holiday dish. Stuffed cabbage, also called cho/opchkes, is a Simchat Torah classic. Don't be fooled by its reputation-stuffed cabbage is really not that hard to make. Start with a head of green cabbage. You'll also need a large pot-big enough to hold the cabbage. Fill the pot with water, just covering the cabbage.

Put the pot on the fire, and as soon as the water comes to a boil, remove the cabbage and let it sit a while so the hot water can drain and you don't burn your hands.

While it's cooling, prepare the filling. Fry up the onion and mix it with the meat and rice and water. Set aside.

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When the cabbage has cooled down enough to handle, cut out the core and separate the leaves. Lay out one leaf. Place a couple of tablespoons of meat at the bottom edge. Fold in the sides, and roll up the leaf. For a clearer description, follow the steps in the collage below !

Place all the cabbage rolls in a pot. I like to wedge them in tightly so they don't unwrap. Alternatively, you can stick a toothpick through each one to hold them together.

Now it's time to make the sauce. You can find all kinds of sauces if you troll the Internet for long enough, most of which have a dozen or more ingredients, but Ifind this simple sauce to be unbeatable. Pour over the cabbage 2 cans tomato sauce, 2 cans jellied cranberry sauce, 2 cans water, juice of 1 lemon and 1 tablespoon salt. You don't even need to mix them first: as the pot heats up, the sauce will meld together.

Cook over a low flame for 2-3 hours. Serve immediately, or cool, refrigerate and reheat later on. Voila-delicious stuffed cabbage. Ingredients: • 2 lbs. ground beef • 1 1/2 cups uncooked rice • 4 tbsp. water • 2 onions • 2 tbsp. olive oil • 1 tsp. kosher salt • • 1 head cabbage • • 2 15-oz. cans tomato sauce • 2 15-oz. cans jellied cranberry sauce • 1 lemon • 1 tbsp. salt • Water Directio Place cabbage in a pot, cover with water and bring to a boil. Remove the cabbage and allow to cool.

Saute the onion in 2 tbsp. olive oil and 1 tsp. salt. Mix it with the ground meat and rice. Mix the water into the meat and rice.Lay out each leaf. Place 2 tbsp. of meat at the base, and roll up according to the collage above. Wedge all cabbage rolls tightly into a pot. 1. Pour 2 cans tomato sauce, 2 cans jellied cranberry sauce and 2 cans water over the cabbage rolls. Squeeze juice of 1 lemon and sprinkle 1 tbsp. salt over the pot. 2. Cook on a low flame for 2-3 hours. Serve immediately, or cool, refrigerate and reheat later. Have you ever made stuffed cabbage before? If you have a different recipe, please share!

! Crispy Potato Roast

! Ingredients: • 6 tablespoons extra-virgin olive oil, divided coarse salt • -1 teaspoon crushed red pepper flakes (optional) • 4 pounds Yukon gold potatoes, peeled • 4 shallots, peeled • 8 sprigs thyme 1. Preheat oven to 375°F. 2. With a sharp knife or mandolin, slice potatoes very thinly. 3. Place about 1 tablespoon of extra virgin olive oil on the bottom of a 9- inch oven-to-table dish and spread it evenly. Sprinkle a few pinches of coarse salt and crushed red pepper flakes, if using, over oil; this will allow you to season both the top and bottom of the potatoes. 4. Arrange your potato slices vertically in the dish, so the edges, not the flat sides, are up. 5. Thinly slice shallots with a sharp knife or a mandolin. Place shallot slivers between potato slices, distributing them as evenly as possible. Brush with remaining 5 tablespoons extra virgin olive oil. Generously season with salt; lightly season with the crushed red pepper flakes, if using. 6. Bake 1Y.i hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more. If potatoes seem to brown too fast , cover with foil. Serve immediately. 7. Yield: 10 Servin

Basic Cheesecake

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DIGESTIVE CRUST 18 double digestive biscuits 2/3 cup margarine, softened 1/3 cup sugar

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WHOLE WHEAT CRUST 1/2 cup oil 1 1/3 cups whole wheat flour 4 Tbsps. brown sugar 1/4 cup shredded coconut (optional)

FILLING 1 pound cream cheese 3/4 pound cottage cheese 2 eggs 1.1/2 cups sugar

1/4 tsp. Salt 2.1/2 Tbsps. cornstarch 1 1/4 cups sour cream

3/4 cup milk 1 tsp. vanilla extract

USE: 9 x 13 inch pan YIELDS: 20 servings

GRAHAM CRACKER CRUST: Crush graham crackers in blender until finely ground. Place crumbs in a large bowl. Add margarine and sugar and combine well. Press firmly into pan on sides and bottom.

Preheat oven to 350°.

WHOLE WHEAT CRUST: Mix oil, flour, and sugar together in a medium bowl. Add coconut, if desired. Press mixture into bottom of pan. Bake for 5 to 10 minutes, until lightly browned.

FILLING: Beat cream cheese and cottage cheese together until smooth. Add eggs and beat until blended Combine sugar, salt, and cornstarch with cheese mixture Add sour cream, milk, and vanilla. Blend well. Pour filling slowly into crust.

Bake for I hour. Turn oven off and allow cake to cool in oven for about I hour. Serve chilled

TOPPING SUGGESTIONS: Add fresh fruit or berries, shaved almonds or 1/2 cup reserved graham cracker crust

NOTE: Graham crackers can also be crushed by hand: place in plastic bag and fasten tightly. Crush grahams with rolling pin.

Chanukah Doughnuts (Pareve or Dairy)

! • 1/4 cup warm water • 1 tablespoon sugar • 2 packages dry yeast • 1/2 cup orange juice • 1/4 pound margerine or butter • 5 tablespoons sugar • dash salt • 2 eggs lightly beaten • 3 cups all-purpose flour Dissolve 1 Tablespoon sugar in water and add yeast. To proof mixture, put in a warm, moist place. You can create an ideal place for the yeast to proof by placing a bowl of hot water in your oven or microwave , then placing the yeast mixture inside and shutting the door. You do not need to turn on the oven/ microwave While yeast proofs, heat the orange juice together with the margerine or butter, 5 Tablespoons sugar, and salt in a small pan. When cooled to lukewarm, pour into bowl and add beaten eggs and proofed yeast mixture. Stir to mix. Add flour and make into a pliable dough. Knead on floured board. Place in greased bowl and allow dough to rise in a warm, moist place for about a half hour. Punch down. Lightly roll out dough, enough that it can be cut easily but without rolling it out into a thin sheet as you would for cookies. Cut dough in strips or into circles. Place on greased, floured cookie sheet at least one inch apart. Return to warm, moist place to rise. Allow to rise for 20 minutes. or longer. In a heavy pot, heat oil to 350 to 375° F. Fry the donuts until nicely browned on both sides. Drain on paper towels. Sprinkle with confectioners sugar or cinnamon and sugar mixture. These may also be served with honey or jam and may be reheated to restore freshness. Makes 18 - 24, depending on sizePasta Nicoise

Pasta Nicoise

! Prep Time: 8 minutes Cook Time: 9 to 11 minutes Chill Time: none Yield: 6 servings • 1 (12-ounce) box rotini, cooked according to package directions • % (15-ounce) can hearts of palm, drained and sliced • 1 (15-ounce) can green beans, drained • 1 (15-ounce) can pitted black olives, drained • 1 (6-ounce) can white albacore tuna in water, drained • 12 grape tomatoes, halved • 2 tablespoons capers • % cup baby spinach leaves For dressing: • % cup olive oil • % cup mayonnaise • % cup plain low-fat yogurt • 2 cloves garlic, peeled • 2 tablespoons fresh lemon juice • 2 tablespoons fresh parsley, minced • 2 tablespoons fresh dill, minced • 1teaspoon dried basil • % teaspoon salt • Imitation bacon bits, for garnish (optional) 1. In a salad bowl, place pasta, hearts of palm, green beans, olives, tuna, tomatoes, capers and spinach. 2. Place all dressing ingredients in blender or food processor, and mix until smooth and creamy. 3. Pour over pasta and tuna. Toss to coat evenly. 4. Garnish with imitation bacon bits, if desired. Tip: You can add variety to this dish by adding % cup anchovy fillets. Or for a sweet touch, add 2 tablespoons of craisins. If you have loads of time, substitute fresh tuna steaks for canned tuna. Season both sides of the steaks with salt and pepper, and broil or sear.

! Potato Beet Salad

! Serves 6 • 2 white potatoes, peeled • 2 red potatoes, peeled • 2 small beets, peeled • 1 scallion, diced • 1 small red onion, thinly sliced • 1 stalk celery, diced • 2 hard-boiled eggs, sliced • 3 tablespoons mayonnaise • % tsp. pepper • 1 tsp. salt • 1 tablespoons vinegar • 2 tsp. paprika, optional

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• Method

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• Boil the potatoes for 30 minutes, until they are fork-tender. Remove the

potatoes and rinse them off. Let them cool. Boil the beets in a separate pot

• for 40 minutes until they are fork-tender. Let them cool in the fridge for several hours or overnight. To assemble, cut the potatoes into small cubes. Cut the beets into

quarters, and then into slices. Mix in the scallion, red onion, and celery. Add all else,

except the paprika, and refrigerate. Toss, and serve with paprika on top.

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• DAIRY VARIATION:

• Substitute % cup sour cream for the mayonnaise and then toss it together.

Delete the paprika and serve cold.

Roast Chicken Provencal with Whole Garlic Carb Free, Low Fat

! Yield: 6 servings The garlic cloves absorb the flavor of the chicken and spices. After being baked, they easily pop out of their skins, and can be used as a delectable spread on chicken, vegetables or even on toast. • 4 whole garlic heads, firm and unpeeled • 1 tablespoon olive oil, divided

• sugar substitute equal to 1/2 teaspoon sugar • salt and pepper to taste • 1 (3-pound) chicken, cut into eighths • 2 teaspoons paprika • 1/2 tablespoon olive oil • 2 tablespoons fresh parsley, chopped Preheat oven to 425°F. Wash garlic heads well, peeling off only the outside layers and keeping the garlic intact. Slice off the tops and coat with 1/2 tablespoon oil, sugar substitute, salt and pepper. Mix the rest of the oil, salt and pepper into a paste and rub onto all sides of the chicken (inside and outside, if left whole). Put chicken and garlic in a Dutch oven or heavy pan and bake covered for about 2 hours. For a richer color, remove cover and bake for an additional 15-20 minutes until golden. Remove from oven and cool. Nutrition Facts: Serving size: (piece of chicken) 1 (oz) 5 (g) 150 Calories 226 Protein (g) 21 Garbs (g) 0 Fat (g) 6.7 Sat. Fat (g) 4.1 Cholesterol (mg) 116

Sodium (mg) 220 Calcium (mg) 95 Fiber (g) 0 Exchanges: Lean meat 4 Vegetable 1/2

Baklava for Vayikra

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Ingredients: • 1 pound walnuts , finely chopped • 3 Tbsps. sugar • 1 tsp. cinnamon • 1 pound filo dough (be sure to let thaw for at least five hours) • 1 cup melted shortening (I used margarine and I needed to melt another % cup to have enough) Honey Syrup: • % cup sugar • % cup water • % cup lemon juice • % cup honey Directions: 1. Grease a 1O" X 15" baking pan 2. Combine nuts, sugar, and cinnamon in a bowl and set aside. 3. Layer half the filo sheets into the pan (the box I used came with 28 sheets), brushing each sheet generously with the shortening/margar ine. Make sure to keep the unused sheets covered with a damp towel because they dry out quickly. Don't worry about little rips here and there; no-one will notice after it is cut up anyway. 4. Spread the nut mixture on top of the filo sheets and then layer the second half of the sheets just like the first. Then run a sharp knife around the edges of the pan and pour the rest of the shortening/ margarine on top. 5. Refrigerate for at least 1 hour. 6. Meanwhile, prepare the honey syrup by heating its ingredients in a saucepan to boiling and simmer uncovered for 10 minutes. Don't forget about it like I did or you'll have quite a caramelized stovetop ... 7. Preheat oven to 350°. 8. Cut through the top half of the baklava with parallel diagonal lines and cross them to form diamond shapes. 9. Bake for about 30 minutes until golden brown. 10. Remove from oven and finish cutting through all the layers. Pour cooled syrup over warm baklava. Cheese Blintzes

! Yields: 8 blintzes Blintz Leaf Ingredients • 1 cup flour • 2 eggs • 1cup milk • 1tsp oil (any kind except olive) • 1 tsp white sugar Blintz Leaf Directions 1. Blend all ingredients until smooth. 2. Put batter in the fridge for an hour to set. (If you're in a rush, skip this step.) 3. Pour 1-2 Tbsp of oil into a non-stick frying pan. 4. When the oil is heated, pour in just enough batter so the floor of the pan is covered. Tilt the pan slightly -if necessary -to make a perfect (or imperfect) circle. 5. Fry untilthe edges of the blintz leaf begin to curl up. This will happen sooner than you think so hover over your pan. This isn't the time to multi-task. 6. Flip and let the blintz cook briefly on the other side. (Some people don't flip. They just remove the blintz from the pan at this point and add filling • to the cooked side.) Filling Ingredients • 1 1/3 cup farmer cheese (ricotta works too) 1/3 cup white sugar • 1 egg yolk • 1 tsp fresh lemon juice Filling Directions 1. Blend filling ingredients together until smooth. 2. Spoon 2 tablespoons of cheese filling into the center of a blintz leaf. 3. Roll the blintzes in the same way you would roll a wrap. 4. Refry the rolled blintzes in a small amount of oil, butter or margarine. 5. Serve plain or sprinkled with confectioners sugar. Note You can make filled blintzes ahead of time, refrigerate and refry just before serving. Non-Dairy Macaroni and Cheese

! Ingredients: • 1/2 cup margarine (butter if you can have dairy) • 2 medium onions chopped well (optional but gives good flavor and my kids don't notice) • 1/4 cup flour (you can use wheat, rice, oat, and probably most other flours. I have made it successful ly with these three) • a dash of salt • 6 cups milk of choice (we have used real milk, soy, rice, oat, and even non-dairy creamer or whip!) • 16 oz noodles (works wonderful ly with gluten free noodles and regular noodles. We like to mix up the shapes) • 1-2 packages of Tofutti "cheese" (to get it to melt, stack the slices in a pile and slice along length and then width, making little squares) • Veggies of choice Directions: Melt margarine and add in onion. Saute until they are clear. Add in flour of choice and cook for a few minutes. Add in milk of choice and stir really well. I like to use a whisk for this to get out clumps. Once you have it brought to a boiling point, add in your noodles. Let this cook on simmer until the sauce is creamy and thick and the noodles are cooked through. Add in the Tofutti "cheese" and take it off the heat. Mix until it is fully melted. If you want, you can add in veggies that have been steamed, or put in a baking dish and top with chip crumbs or bread crumbs and bake for a few minutes. Sometimes I slice a tomato really thin and cover the top and bake. Salmon Steaks Sweet (and simple-to-make!) fish for your holiday table

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4 slices salmon 1Tbsp. oil 1 onion diced 1.carrot diced 2.Tbsps. raisins 1 bay leaf 8 peppercorns Dash salt 1 tsp. sugar 1 Tbsp. lemon ju ice Wash, scrape and drain fish. Heat oil in 10-inch skillet or wok on medium flame and saute onion, carrot and raisins for 5 minutes. Add bay leaf, peppercorns, salt and sugar. Stir 1 minute. Add salmon and lemon juice. Cover and cook over low flame for 15 to 20 minutes until the fish flakes easily with fork. USE: Wok or 10-inch skillet YIELDS: servings \ Crunchy Coated Baked Apples

Each apple is one serving, but most people will want more than one serving of this one! • 6-8 medium green apples, peeled • 1% cup crushed walnuts or almonds, or a mix of both • Y4 cup sugar • 1 packet vanilla sugar • oil, as needed • white raisins, optional

Method Preheat the oven to 350°F I 180°C. Peel and core each apple. In a bowl, mix together the crushed nuts, sugar, and vanilla sugar. Brush each apple gently with a bit of oil. Roll each apple into the nut mixture. Line a small baking pan with baking paper. Stand up the coated apples in the pan. When they are all ready, spoon a bit of the nut mixture into the center of each apple's hole. You may choose to add several golden raisins to each apple's center as well. Place the pan into the oven and bake for about 45-55 minutes, checking them after the first 45 minutes. They are done when they are soft

! Ingredients • 24 purple grapes

• 12 large or 24 small strawberries • 1 pineapple cut into square chunks (approx 24 pieces) • 3 kiwis, cut into eighths • 12 skewers Directions 1. Wash the strawberries and grapes. 2. If your strawberries are huge, cut them in half. 3. Peel the kiwis and cut them into eighths. 4. Peel the pineapple and cut it into square chunks. 5. Thread 2 grapes, 2 pieces of pineapple, 2 pieces of kiwi and 2 strawberries onto each skewer. 6. Refrigerate until ready to serve. Yields: 12 skewe

Whole ! Wheat Blueberry Muffins or Cake

! • 2 cups of whole wheat flour • % tsp salt • % tsp baking soda • 2 tsp baking powder • 1 Y4 tsp cinnamon • Y4 cup of canola oil • % cup of "silan" (pure date-honey) , or apple juice concentrate , or rice syrup • 1 egg • 1 cup of blueberries Add flour through cinnamon and stir. Add the rest of the ingredients and pour into greased loaf pan or cupcake pan. Bake at 350 for 30-40 min for cake, 20+ minutes for muffins.Cucumber Salad

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Ingredients: • 6-10 cucumbers • 1 small onion • • 1/3 cup water • 1/3 cup vinegar • 1/3 cup sugar Directions: 1. Slice cucumber and onion into very thin rounds. 2. Prepare dressing. Mix until sugar is completely dissolved. 3. Marinate cucumbers in dressing for at least 2 hours before serving, for best flavor.

Apple Crumble

! A real heimishe treat, light and full of flavor. • 6 tart apples, peeled and sliced CRUMBED TOPPING • 1 cup sugar • Yi cup oil • 1 teaspoon cinnamon • 1 cup flour Scatter sliced apples on 9-inch round or square greased baking pan. For crumbed topping, mix together the sugar, oil, cinnamon, and flour. Sprinkle evenly on top of apples. Bake in a preheated 350° oven for one hour. Serve warm or cold.

Cholent 1 cup kidney beans 1 cup navy beans 1 cup pinto beans 1/2 cup baby lima 1/2 cup barley 2 meat bones 2 pounds meat 3 small onions, cubed 5 cloves garlic, peeled 2 tablespoons salt 1 teaspoon pepper 1/4 cup ketchup or tomato cubed 1 bunch cilantro 8 medium potatoes cubed

Soak beans overnight. Drain and discard any stones. Place beans in 8 quart pot and cover the top of the beans with one inch of water. Add the meat and meat bones.

Combine remaining ingredients except for potatoes in food processor and mix. Pour mixture over the meat and bring to boil. Reduce heat and simmer for 3 hours on a low flame. Add potatoes and simmer for one hour more. Before Shabbos, place the pot on the b/ech [see Food PreRaration on Shabbat] and add one inch of water above the ingredients. For a pareve cholent, omit the meat and meat bones.

Note:The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.

Tzimmes I

! 1 tsp. oil 4 to 6 carrots, sliced 1.large sweet potato, cubed 2.to 3 tsp. honey or 4 tbsp. sugar cup orange juice dash of salt 2 slices pineapple, cut into pieces Y2 tsp. nutmeg (optional) Coat bottom of 2-quart saucepan with oil, and heat. Add carrots and cook on low heat for about 10 to 15 minutes. Add sweet potato, honey, orange juice and dash of salt. Cook over low flame for 30 minutes. Add pineapple and nutmeg, if desired. After 5 minutes, remove from heat. Serve warm. Use: 2-quart saucepan Yields: 4 servings Challah I

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1tsp. sugar 1/2 cup warm water 1 pkg. yeast 1/2 cup oil 1/2 cup warm water 1/4 cup sugar 2 tsp. salt 2.eggs 3.1/2 to 4 cups flour poppy or sesame seeds 1 egg beaten with 1 tsp. water Dissolve sugar in 1/2 cup warm water in a large mixing bowl which has first been rinsed with hot water. Sprinkle yeast on top and let stand for 10 minutes. Stir to dissolve. Combine with oil, warm water, sugar, salt, eggs and half of the flour. Beat well. Stir in remaining flour. Dough should be sticky. Cover dough and let rest for 10 minutes. Turn out onto a floured board and knead for 10 minutes, adding flour as needed. Round up in a greased bowl. Cover and let rise in a warm place until double in bulk, about 1 1/2 to 2 hours. Punch down, cover and let rise again until double, about 45 minutes. Divide dough into 3 equal parts. (If you want to make 2 smaller challahs, first divide dough in half, then divide each half into 3 equal parts.) Shape into strands. Place on a lightly greased baking sheet and braid loosely. Fasten ends securely. Cover with a damp cloth and let rise until double. Brush with beaten egg yolk and sprinkle with seeds. Bake at 400°F for 30 minutes, until golden brown. (If making 2 smaller challahs, baking time will be about 25 minutes. Guacamole

! Guacamole is a wonderful addition to nachos, burritos, tostadas, chimichangas, and even tacos. Also wonderful as a party dip served with fresh tortilla chips. Serves: 4-6 Ingredients • 4 large avocados • 4 medium tomatoes, diced • 1/8 teaspoon freshly ground black pepper • 2 teaspoons salt, or to taste • 4 tablespoons fresh lemon juice • 1/2 teaspoon garlic powder Directions 1. Cut avocados lengthwise.Twist to separate the avocado into two sections and remove the pit. With a large spoon, remove the avocado from its shell to a bowl. Mash well with a fork or masher until the avocado reaches a smooth consistency. 2. Add remaining ingredients and mix well. 3. Refrigerate until serving. Borsht

! 5 pounds beets 2 potatoes 5 medium onions 2 tablespoons salt 1/4 cup freshly squeezed lemon juice 4 eggs Peel beets and grate coarsely. Place into 8 quart pot with water to cover. Add peeled and diced potatoes and onions. Bring to a boil, then lower flame to simmer until soft (approximately 1 hour). Add lemon juice. Beat eggs well in a second big pot. Pour in borscht in a slow stream, beating constantly to prevent curdling of eggs. Serve warm or cold. Serves 10. 27/02/20 t~ 01:30

Perfect Matzah balls 2 eggs slighUy beaten 2 tablespoons oil or chicken fat 2 tabJespoons soup stock or water 1/2 cup matzah meal 1 teaspoon salt

Beat eggs slightty with fork. Add other ingredients, e•cept matzah meal, and mix. Add matzah meal gradually until thick. Sor. Refrigerate tor 20 ninutes in covered bowl.

Wet hands and form into balls. Drop into bUt>bling chicken soup or into a large wide pot into whic:ll 1 quart water seasoned with 1 tablespoon salt has been added and has come to a boil. Cook for 30 minutes. Yields 4 balls per each 1/4 cup of matzah meal.

Note: Msny communiiles have the custom of no/ eating wected matzah on tho nrsi soven days of Passover. In these communities, matzah balls and oilier recipes that use matzah are used onty on the eighth day of Pa=ver.

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