LEMONY LEEKS
6 tablespoons margarine
12 large leeks, cleaned well and cut lengthwise into quarters
1-1/2 cups chicken broth
6 tablespoons fresh lemon juice
Salt and pepper to taste

In a medium-sized skillet, melt margarine over medium heat. Add leeks and sauté for 10 minutes, stirring to prevent sticking and promote even browning. Add broth and lemon juice and salt and pepper to taste. 

Serves 12 -16. 


CORN KUGEL
48 ounces frozen corn, thawed and drained
1 can (4 ounces) diced green chilies
6 eggs
1 stick (1/2 cup) margarine, melted

Preheat oven to 350 degrees. Mix all ingredients together. Pour into 9 x 13 - inch pan and bake for approximately 45 minutes, until set. 

Serves 16.

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We all like a good soup:
MOROCCAN VEGETABLE SOUP
Great for any night with a loaf of fresh bread. Particularly good after a fast.

1 large onion, chopped
2-tablespoons cumin
2-tablespoons canola oil
2 (28-ounce) cans whole tomatoes with juice (do not drain)
8 cups water mixed with 3 tablespoons pareve chicken soup mix
1 (15 ounce) can chickpeas, drained
2 red peppers, chopped
1 half head cabbage, chopped
1/4 pound green beans
4 zucchini, sliced
1-teaspoon pepper
1 (16 ounce) package spaghetti, broken in half

In a large pot, sauté the onion and cumin in oil until soft and aromatic. Add all other ingredients except spaghetti and bring to a boil. Simmer, uncovered for 1/2 hour to 45 minutes. Add the pasta and cook until ready -- 8 to 10 minutes. 

Serves 14. 

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Chef Herschel also serves fish, although he usually doesn’t eat it! He 
uses Nile Perch for this one… he lives and works in Israel.

FISH FILLETS IN WINE SAUCE

Prep: 15 minutes Cook: 14 to 18 minutes Serves: 4

2 pounds fish fillet
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry white wine or any wine
3/4 cup flour
2 eggs, beaten
1/2 cup vegetable oil

1 garlic clove, minced
1 scallion, minced
2 teaspoons minced fresh or dry ginger
1/2 cup pareve chicken broth
2 tablespoons soy sauce
2 teaspoons cornstarch
2 teaspoons Asian sesame oil or whatever you have

Remove any small bones from fish. Cut fillets into 2x3 inch pieces. Season with salt and pepper. Sprinkle 2 tablespoons wine over fish. Let stand 10 minutes.

Pour half of flour onto a plate. Dip fish pieces in flour, shake off excess, and dip in egg. Coat again with remaining flour.

In a large skillet, heat 3 tablespoons vegetable oil over medium-high heat. Add half of fish and cook, turning once, until golden on both sides and just opaque throughout, 3 to 4 minutes. Do not crowd pan. Remove to a plate lined with paper towels. Repeat, adding more oil, until all fish is cooked. Pour out oil and wipe wok with paper towels

Return wok to high heat. Add 1 tablespoon oil, garlic, scallion, and ginger and stir-fry until aromatic, about 10 seconds. Add remaining wine, broth, and soy sauce. Simmer 5 minutes.

In a small bowl, dissolve cornstarch in 1 tablespoon cold water and add to wok. Bring to a boil and cook, stirring, until sauce thickens, about 1 minute. Add sesame oil, then gently slide fish pieces into wok. Simmer gently until fish is heated through, 1 to 2 minutes. Serve at once.


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L'shanah tovah tikatev v'taihatem (May you be inscribed and sealed for a good year). 

Shalom, from 
Spike the Grate and Jamie the Webmistress

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