No Liver "Chopped Liver" (vegetarian)

4 diced onions
4 hard boiled eggs
4 Tbsp. pure vegetable shortening
½ lb. cooked fresh or frozen string beans
1 (1lb) can of peas, drained
¼ cup crushed walnuts
Salt and pepper to taste

 Drain and mash string beans.  Sauté onions; then chop or grind all ingredients together.  To lose green color, place about ¼ of ingredients at a time in a frying pan and fry until pale. Add salt and pepper to taste.  Chill and serve.

Passover Rolls

2/3 cup water
One third cup peanut oil
1 tablespoon sugar
1 teaspoon salt
1 cup matzo meal
3 eggs

Combine water, sugar, salt, and peanut oil in a saucepan. Bring to a boil. Remove from heat. And matzo meal and mix together well. Add eggs one at a time mixing thoroughly after each one.

With wet hands, roll into a flattened ball  place on lightly greased cookie sheet   Make an indentation in the center of each roll so it looks like a bagel. Bake at 375° for 45 minutes.

Israeli Salad

4 tomatoes
1 cup herbs (Italian parsley, mint, or a mix)
3 cucumbers
zest of one lemon
1medium red onion
Lemon juice (start with ½ a lemon, more to taste)
1 red bell pepper
½ cup Tablespoons extra virgin olive oil
1 yellow bell pepper
Salt and pepper, to taste

Chop the first 5 ingredients into a very small fine dice. The smaller, the better.  Some recipes say to use Persian cucumbers while others say English ones are best.  Mix in the herbs.

Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.

Serve with pita chips.

Broccoli Casserole

2 packages frozen, chopped broccoli
2 Tbsp. chopped onions
¾ cup mayonnaise
2 -3 eggs
1 can mushroom soup
Bread crumbs for consistency

Cook broccoli and drain.  Add other ingredients and mix together.  Sprinkle extra breadcrumbs on top and bake in a greased casserole dish at 350° for 30 to 45 minutes.

Cucumber Salad

4 cucumbers (try English cucumbers)
1 onion (red is best)
1 Tbsp. dill weed
1 cup sugar
½ cup white vinegar
½ cup water
1 tsp. salt (optional)
A dash of pepper

Peel and slice cucumbers and onion.  Mix in the rest of the ingredients and chill for several hours.  You may want to use less sugar than the recipe calls for (I do!).  If it is still too sweet, just add more vinegar.  

Pineapple Noodle Kugel

1 lb. noodles
6 Tbsp. margarine
1 (1-lb) jar applesauce
1 20-oz. can crushed pineapple, drained
1 doz. eggs
1 tsp. lemon rind
8 oz. orange juice
1 ½ tsp. orange rind
3 Tbsp. sugar
1 tsp. vanilla

Partly boil noodles; drain. Mix all ingredients together and bake in a greased pan at 400° for 45 minutes.
Tip:  This is actually better if baked a day before serving.

Robin's Winning Kugel Recipe

12 oz. medium egg noodles
¼ lb. margarine melted, slightly cooled
8 oz. cottage cheese (small curd)
½ cup sugar
8oz. sour cream
¼ cup milk
¼ teaspoon vanilla
Small can of crushed pineapple (slightly drained)
½ cup golden raisins (optional)
4 large eggs, beaten
Topping - Sugar and Cinnamon to taste, flaky cereal crushed

Mix all ingredients together, noodles last.  Place in 9 by 9 pan, no deeper than 2 inches. 
Bake for 1 hour at 350°F in greased pan.  Cover loosely with aluminum foil for first ½ hour.

​​Curried Fruit Casserole

For Tu B'shevat, we celebrate with a fruit recipe

1 (15-16 oz) can apricot halves
1 (15-16 oz) can pear halves
1 (15-16 oz) can peach halves
1 (15-16 oz) can pineapple chunks or spears
1/3 cup melted butter or margarine (you can use sweet or lightly salted)
¼ cup dark brown sugar
3 Tablespoons curry powder

Preheat the oven to 325 degrees

Drain the fruit and pat dry. Place the fruit in a 9x13 inch baking pan. Mix the melted butter, brown sugar and curry powder. Pour evenly over the fruit. Bake uncovered on center rack of oven for 1 hour.

Serve hot and enjoy!

A Chanukah Recipe from Rebbitzen Berniece Kumin

Potato Pancakes (called Latkes in Yiddish and Levivot in Hebrew) are the favorite food for the holiday.

5 potatoes

2 onions

3 eggs

1 tsp. salt

1/4 tsp. pepper

matzoh meal or between 1/4 to 3/4 cup all-purpose flour

oil for frying (canola is recommended)

Peel potatoes. Place in a bowl of cold water so they won’t turn brown.
When ready to prepare the latkes, drain the potatoes. The latkes come out best if grated by hand  (but you can also use a food processor fitted with a knife blade. Pulse until smooth). Grate the onion by hand or with the food processor .Either way, drain mixture well.
Pour potato mixture into a large bowl. Add beaten eggs. Add salt and pepper. Add enough matzoh meal or flour so that the mixture holds together.
Pour 1 inch of oil into a large, deep frying pan. Fry to the level of crispness that you like.

Serve with sour cream or apple sauce.

Apple Sauce

Apples, peeled, chopped and cored
1 Tbsp lemon juice for every 4 pounds of apples
Sugar to taste (optional)
Cinnamon to taste (optional) 

Place the apples in a pot, and cover half way with water.
Bring to a boil; then, reduce heat and simmer for about 30 minutes until they are soft, stirring frequently.
Use a potato masher to mash the apples to your desired consistency.
Add the lemon juice and any sugar or cinnamon that you wish to include.