Ingredients:

4 zucchini, grated
2 onions, sliced and fried
3 eggs, beaten
freshly ground black pepper
(1) 85 grams packet potato latke mix

Procedure:

Preheat oven to 350 degrees Fahrenheit. Pour a small amount of oil into a small pie dish or loaf pan and heat in oven. In a bowl mix together all the ingredients and pour into pie dish. Bake at 350 degrees F. for 3/4 hour. Cut into slices and serve hot or cold.

Suggestions : Subsitute spring onions or leeks for the onions. Add some fresh parsley or dill.

Ingredients:

6 egg whites
1 cup sugar
3/4 cup oil
1 teaspoon vanilla extract
4 and 1/3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup poppy seeds
1 egg white, beaten (for brushing)

Procedure:

In a large bowl, beat egg whites, sugar, oil and vanilla together. In a second bowl, mix flour, baking powder, salt and poppy seeds together. Blend flour mixture into egg mixture; mix well. Roll out a portion on a floured board and cut into 3 and 1/2 inch circles. Please a teaspoon of filling of your choice in the center of each circle of dough. Bring up dough to cover filling and pinch together to form a triangle. Place on lightly greased cookie sheet. Brush with egg white and bake at 350 degrees for 20 minutes or until golden. Makes 5 dozens.

Can be frozen before baking by placing on a rack. When frozen, transfer to a sealed container and bake when desired.

Ingredients:

one 4 pound smoked whitefish
5 stalks celery, strings removed
2 cups sour cream (approximately)
3 heaping tablespoons mayonnaise
freshly ground pepper to taste
2 tablespoons snipped fresh dill
2 tablespoons chopped parsley
sprigs of fresh dill and/or parsley (garnish)

Procedure:

Keeping the skin of the whitefish intact and the head still attached, carefully remove the bones from the whitefish and place the meat in a mixing bowl. Dice the celery and combine with the whitefish, along with 1 cup of the sour cream, the mayonnaise, and the pepper. Add the dill and parsley and as much more sour cream as it wanted. Stuff the mixture back into the skin of the whitefish, remaking the shape of a fish. Garnish with additional dill and parsley. Makes 10 servings.

Ingredients:

8 oz. broccoli
8 oz. cauliflower
2 .butter
1 onion, finely sliced
1 tbsp. ground cardamon
1 tbsp. ground cumin
1/2 tbsp. tumeric
2 tbsp. freshly grated ginger
1 clove garlic, crushed
1 tbsp. lemon juice
3 tbsp. greek yogurt
2 tbsp. freshly chopped coriander
salt and freshly ground black pepper

Procedure:

Divide the broccoli and cauliflower into florets and blanch for 3-4 minutes, drain. Melt the butter in a saucepans and gently fry the onion and spices for 4-5 minutes, add the lemon juice, seasoning to taste and the drained broccoli and cauliflower. Cook for about 3 minutes, stirring occasionally. Stir in the yogurt and coriander and transfer to a warmed serving plate.

Ingredients:

4-5 medium shallots, sliced
3 cups mushrooms, sliced
2 pound low fat tofu
4 egg whites
1/8 teaspoon sea salt
1/2 teaspoon ground white pepper
1 1/2 tablespoons onion powder
3 tablespoons fresh basil, chopped
1 cup roasted red pepper, chopped
2 cups fresh spinach - blanched and chopped
12 ounce fat free mozzarella cheese, grated

Procedure:

Spray pan with oil and heat. Cook shallots for 2 minutes, stirring constantly. Add mushrooms, saute till soft, then cool. In a food processor, puree tofu, egg whites, sea salt, ground white pepper and onion powder. Place mushroom mixture, tofu mixture and all remaining ingredients in a bowl and combine using rubber spatula. Spray quiche pan with oil, pour in mixture and bake at 350 degrees Fahrenheit until firm, approximately 1 hour.

Ingredients:

1 package frozen chopped broccoli, thawed
1 box (6 oz.) potato pancake mix
4 eggs
1/4 cup melted margarine
2 cups water

Procedure:

Mix pancake mix with water and let stand 10 minutes. Combine all ingredients. Cook in greased 8 x 8 pan at 350 degrees for 30 - 40 minutes.
Note: Check eggs for blood before using– Eggs that contain trace amount of blood are trief and are not kosher. Insects are not kosher - inspect Broccoli for insects.
A light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert.

Ingredients:

1 tablespoon vegetable oil
1 cup chopped onions
1/4 cup chopped parsley
1 cup raisins
1-1/2 teaspoons pepper
2 teaspoons ground cinnamon
cloves, saffron and salt, to taste
4 Rock Cornish game hens, 1 to 1-1/4 pounds each
water, as needed
1 cup honey
parsley and woodruff, for garnish (optional)

Procedure:

Heat oil in medium skillet over medium heat. Add onion and parsley. Cook and stir 2 to 3 minutes or until onion is softened. Sir in raisins and spices. Season game hens inside and out with onion mixture. Place game hens on rack in roasting pan. Roast in preheated 375° F oven 25 minutes. Remove pan from oven. Pour enough water in bottom of pan to measure 1/2 inch. Spread honey over game hens to coat. Return to oven; reduce heat to 350° F. Roast 15 minutes or until hens are tender and golden brown. Remove hens to heated serving platter and keep warm. Adjust thickness of pan juices and correct seasoning as desired. Generously spoon over game hens. Garnish with parsley and woodruff, if desired.

Note: Also known as sweet woodruff, this herb is a ground cover native to Europe. Woodruff is used as a flavoring in May Wine, as well as used to season sausages, candies and cooked dishes in Germany and Austria.

Ingredients:

1 medium to large-sized sweet potato, scrubbed
1 small white baking potato, peeled, or two red russet potatoes (preferred), scrubbed as well
1 to 2 green onions
1/2 cup grated apple, red (make sure the skins were still on when you grated them)
1 large egg
whatever else on the spice rack looks good
pecans, chopped (optional)

Procedure:

Coarsely grate all the potatoes using a cheese grater. Make the white potato slightly finer than the sweet potato. Finely chop the green onions, using only the dark green part at the top. Remember you’re using apple and sweet potatoes, so less is probably more when it comes to the onions. These are basically just for color. Now, mix up the apple, onion, and potatoes and spread on a clean cloth. Fold the cloth up and twist it so the water comes out. (Do all of this quickly because the white potato and the apple will turn brown after about 15 minutes.) Using a really big bowl, mix the ingredients with the egg and maybe some flour or Matzoh meal. We chose cornmeal. Using a big spoon, drop tablespoons of latke batter onto a skillet of oil over medium heat. Use the back of the spoon to press lightly on the latke to flatten it. You may want to coat the spoon in flour before you do this. Cook the latke for about 4 minutes, turn it, cook for another 2 minutes or so. This is really important because you want the latke to be soft and sweet inside but a little crunchy on the outside. When it looks as though it might be in danger of being burned, that’s when you take it out. Drain it on a paper towel and serve with apple butter and sour cream. They’re actually really good with softened cream cheese as well.

Ingredients:

1 1-pound fresh skinless salmon fillet, 1 inch thick
2 cups coarsely chopped fresh pineapple
1/2 cup chopped red sweet pepper
1/4 cup finely chopped red onion
3 tablespoon lime juice
1 tablespoon snipped fresh cilantro or chives
1 tablespoon honey
1 small fresh jalapeno pepper, seeded and finely chopped
1/4 teaspoon ground cumin

Procedure:

For salsa, in a medium bowl combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey, and jalapeno pepper. Cover and refrigerate up to 2 hours. Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin. Place fish on the grill rack, tucking under any thin edges. If using a covered grill, close lid. Grill until fish flakes easily when tested with a fork. (For a covered grill, allow 4 to 6 minutes. For an uncovered grill, allow 8 to 12 minutes, gently turning once halfway through grilling.) Serve the fish with salsa. Makes 4 servings.

Ingredients:

1 pound liver - (beef, calf, chicken or goose)
2 hard boiled eggs
1 onion (sauted in oil or schmaltz)
salt and pepper to taste
2 tablespoons schmaltz

Procedure:

Place liver under the broiler and broil until well done. (about 10 minutes) Remove from broiler and cool. Remove skin and veins. Put liver, eggs and onions through a good food grinder (food processor). Season with salt and pepper. Add schmaltz, working it through the liver with a fork. The liver should be moist enough to hold together. If necessary, add more schmaltz. Makes 8 servings.