(¯`·.¸¸.·´¯`·->Free Jewish Recipe Collection<-·´¯`·.¸¸.·´¯)

for May 24, 2002

from: Spike's and Jamie's Recipe Collection

http://www.spike-jamie.com/
Many of these recipes have not yet been added to the recipe web site - 
so you are getting a "sneak peek" of future additions. We hope you 
enjoy these recipes!!!

Shalom, from Spike the Grate and Jamie the Webmistress 


[] Please notice the change of address for our cookery site, above. []

DAIRY MUSHROOM BARLEY SOUP
Miriam Weber

10-12 large Mushrooms
1/2 cup white beans
1/4 cup barley
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onions
3 Tbsp butter
2 qt. Water
2 Tbsp flour 
1 tsp salt 
1/2 cup milk
Dill, optional 

Wash and slice mushrooms. Add to boiling water along with the beans, 
barley, carrots, celery, salt and 1/2 tablespoon butter. Cook covered 
for 1 hour, stirring every 20 minutes. Melt the remainder of the butter 
in a frying pan. Sauté onions. Add flour and stir. Add milk, making a 
smooth white sauce. After 1 hour, add sauce. Adjust seasoning and 
garnish with dill.

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THAI CHICKEN SALAD WITH LIME DRESSING
Elizabeth Kurtz

6 chicken cutlets
White wine, for poaching 1 c. thinly sliced celery
1 c. finely diced red pepper
1/2 c. chopped scallions
2 T. chopped cilantro
2 bananas, sliced 1/2 c. coconut
1/2 c. unsalted dry roasted peanuts Salt, to taste

Poach chicken in white wine (can use water as well). Chicken should be 
covered with wine. Bring to a boil. Simmer for 12 minutes, uncovered. 
Cool to room temperature. Cut chicken into 1/4-inch strips. Combine 
chicken, celery, scallions and cilantro.

Dressing:
1 tsp. grated lime zest
1/4 c. limejuice
1 tsp. crushed dry chili pepper
Salt, to taste
1 tsp. cumin
1/2 c. vegetable oil
1/4 c. olive oil

Combine all dressing ingredients, drizzling in oil, a little at a time. 
Add dressing and salt to salad. Chill the salad no more than 4 days. Add 
banana, coconut and peanuts before serving.

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CRANBERRY KUGEL
Aviva Erreich

Crust: 
1 c. flour
1 c. Quaker oats, not instant 
1 stick margarine
2/3 c. brown sugar
1 heaping tsp. cinnamon 

Filling: 
1 can whole berry cranberry sauce
2 peeled apples, sliced thin

Mix crust ingredients by hand until crumbly. Grease 9 x 9-inch pan and 
line bottom with half of mixture. Save other half. Pour filling on top 
of crust. Add remaining crust on top of crust. Bake at 350° for 1 hour.

[] Many of my Jewish recipes come from a newsletter I receive from 
www.Aish.com , where there are many kinds of Jewish information, 
including Torah portions available by newsletter. The following, 
regarding the person who provided today’s recipes, is from one of their 
newsletters: 

“Emuna Braverman has a law degree from the University of Toronto and a 
Masters in Psychology from Pepperdine University. She lives with her 
husband and nine children in Los Angeles where they both work for Aish 
HaTorah. When she isn't writing for the internet or taking care of her 
family, Emuna teaches classes on Judaism, organizes gourmet kosher 
cooking groups and hosts many shabbos guests.” [ She must truly be a 
remarkable person, with the energy of
three or four athletes! (Spike’s opinion.)] []

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[]Here is a wonderful way to present veggies: []

ELEGANT TRICOLORED KUGEL
Tzippy Mayerfeld

Bottom Layer: 
2-lb. bag Bodek broccoli
3 eggs
1/2 tsp. salt 
1/8 tsp. pepper
1/2 c. mayonnaise
2 T. oil
2 T. cornflake crumbs

Grease 9 x 13-inch pan. Cook broccoli. Mash and mix with t~ rest of the 
ingredients. Lay on bottom of pan. Sprinkle crumbs on mixture. Put in 
freezer.

Middle Layer: 
2 Ibs. Bodek cauliflower
3 eggs
1/2 tsp. salt
2 T. cornflake crumbs
Pinch pepper
1/2 c. mayonnaise
2 T. oil

Cook cauliflower and mash with fork. Mix with rest of ingredients. 
Smooth on top of broccoli mixture. Sprinkle with crumbs. Freeze.

Top Layer: 
6 sweet potatoes
3 eggs
1/2 tsp. salt
Pinch pepper
1/2 c. mayonnaise
2 T. oil
2 T. cornflake crumbs

Cook sweet potatoes. Mash and mix with rest of ingredients. Spread ! on 
top of cauliflower and sprinkle with cornflake crumbs. Bake at 350° for 
1 hour or until crunchy.

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[] A little snack for your guests: []

SPICED NUTS
Annette Rubin

1/2 tsp. cayenne pepper
2 tsp. dark brown sugar 
2 tsp. Kosher salt
1 Tbsp margarine, melted
1/4 lb. each peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, 
pecans 
and whole unpeeled almonds (total 1 1/4 lbs.) 
2 Tbsp fresh rosemary, coarsely chopped

Preheat oven to 350°. Toss nuts to combine and spread on a cookie 
sheet. Toast 10 minutes. In a big bowl, mix rosemary, cayenne, sugar, 
salt and margarine. Toss warm nuts with spiced margarine. Serve warm.

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POACHED PEARS WITH CUSTARD SAUCE
NAOMI'S, from Chavie Pollack

3 1/2 cups water
2 cups sugar
2 tsp vanilla
4 pears
1 cinnamon stick

Custard Sauce: 
1 cup milk or 8 oz. Coffee Rich
3 egg yolks
3 Tbsp sugar
1 tsp. vanilla

Bring water, sugar and cinnamon stick to a boil and simmer for 5 
minutes. Add vanilla and bring to a simmer. Add pears and cook for 1!2 
hour, covered. Remove pears from syrup. Pour milk in saucepan and stir 
until bringing it to a boil. In a separate bowl, beat sugar and yolks, 
with a beater. Stir in hot milk and continue to beat. Put this mixture 
back into saucepan and keep stirring over low heat until it thickens. 
When cool, add vanilla.

Chocolate Sauce: 
1 Noblesse semi-sweet chocolate
Water
Sugar 
Brandy

Combine and stir over low flame. Serve pears over custard and drizzle 
with chocolate sauce.
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BUBBIE BOBBIES CHEESECAKE 

crust:
18 graham crackers
2 tablespoons sugar
2 tablespoons butter

Crush graham crackers. Melt butter. Mix ingredients together, and 
spread on bottom and sides of 8x11-inch baking pan. Put in 
refrigerator.

cake:
3 8-oz. packages cream cheese - at room temperature 
5 eggs 
1 cup sugar 
1 teaspoon vanilla 

Mash the softened cream cheese in a bowl. Add eggs into bowl, one at a 
time, mixing well after each egg. Add sugar and vanilla into bowl. Pour 
the cheese mixture onto the crust. Bake at 375-degrees for metal pan, or 
350 for pyrex - for 40 minutes.

topping:
1 teaspoon vanilla 
2 tablespoons sugar 
2 cups (16 oz.) sour cream

Mix ingredients together, and spread over baked cake.

Bake at 475-degrees for metal pan, or 450 for pyrex - for 5 minutes.

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SHIFRAS FLUFFY BLINTZES

shells:
1 cup flour
1 1/2 cups milk or water
2 tablespoons oil
1/3 teaspoon salt
2 eggs

Mix ingredients together. Heat a thin coat of oil in a frying pan. Put a 
thin layer of batter into the pan, until golden brown. Flip over until 
the other side is golden brown.

filling:
16 oz. cottage cheese 
2 egg yolks 
2 tablespoons flour 
2 tablespoons sugar 
1 teaspoon vanilla 

Filling options: sour crème, fruit jam, chocolate spread, date spread, 
etc.
Roll into blintz.

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Shabbat Shalom, from

Spike and Jamie

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