Peanut Butter Brownies

1/2 cup peanut butter creamed together with 1/3 cup margarine. Add 1 cup granulated sugar and 1/4 cup brown sugar. Beat in 2 eggs. Add 1 cup flour, 1 teaspoon baking powder and 1/4 teaspoon salt. Add 1/2 teaspoon vanilla and 6 ounces chocolate chips.

Spread in a 9 inch square pan, buttered and bake at 350 degrees for 30 minutes.

Chicken Soup (combination of our mothers' soup recipes)

1 package chicken (or drumsticks)
3 sticks celery
4 cloves garlic (at least)
1 turnip
fresh parsley--lots!
fresh dill--lots!
1 lb carrots
2 large onions, quartered
Streits NO MSG onion soup mix--a few tablespoons (2-4?)
sweet potatoes -- 3?
1 Leek
1 canned corn
water

Bring to boil, then simmer 1 1/2 to 2 hours
serve with mandlen, noodles, rice, matzoh balls etc.

Pumpkin Pie

Based on Joy of Cooking recipe

1 pie crust
for filling:
2 eggs
2 cups canned pumpkin
1 1/2 cups light cream or evaporated milk or 3/4 cup milk and 3/4 cup heavy cream (Note: I use soy milk for parve)
1/2 cup sugar (Note: I use honey -- a little less than 1/2 cup)
1/3 cup firmly packed light or dark brown sugar (Note: I use honey)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated or ground nutmeg
1/2 teaspoon ground cloves or allspice
1/2 teaspoon salt

mix all, put in pie crust (book says to warm crust first)
bake until the center of the filling seems set but quivery, like gelatin, when the pan is nudged 35 -45 minutes. Serve cold or slightly warmed.

Banana Muffins

1/2 cup oil- I use 1/4 cup oil & 1/4 cup applesauce

1 egg

2 bananas

1 tsp baking soda

1 tsp hot water

3/4 cup sugar- I use half sugar and half honey

1 1/2 cups flour- I use 3/4 cup white flour & 3/4 cup whole wheat flour

1 tsp baking powder

1 tsp vanilla

1/2 tsp salt

chocolate chips

1. mash banana, baking soda and hot water

2. add in all other ingredients (except chocolate chips) and mix

3. pour into 12 muffin cups

4. sprinkle chocolate chips on top

5. bake at 400 degrees (in preheated oven) for 15 minutes

Spinach Salad

(based on Salad Time, Judaica Press 2007)
1 bag spinach
1 avocado, cubed
2 lg tomatoes, sliced
1 can hearts of palm, drained & sliced

Dressing:
3 T red wine vinegar
3 T olive oil
3 T sugar (we use splenda)
2 tsp dried dill
1/2 tsp salt

place avocado on top
add dressing right before serving

Avocado Salad

(based on Salad Time, Judaica Press 2007)

1 Bag romaine lettuce (we use spinach)
1 red onion, diced (we use 1/2)
2 avocados, cubed
2 cans of mandarine oranges
strawberries (we add this, not part of original recipe)
handful of slivered almonds

Dressing:
1/2 c oil (we use 1/4 cup, add 1/4 cup water instead)
1/3 c vinegar
1/2 c sugar (splenda; can use a little less)
2 tsp dried mustard
2 tsp salt
handful of poppyseeds (we don't use, because we don't have them)

Rachel's Honey Cake

6 eggs
2 and 3/4 cup honey
1 and 1/2 cup oil

Mix together.

Next, add:
4 and a half cups whole wheat flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon (we don't measure)
2 tablespoons coffee dissolved in 2 cups of hot water (we use decaf)

Mix everything.

Bake uncovered at 350 degrees for 45 minutes.

Quinoa with Mushrooms

2 - large Onions, diced
1 - Green pepper, diced
1/4 cup - Oil
1 cup - Mushroooms, sliced
1-2 cup - (raw) Quinoa
1 tsp. - Salt
A little pepper
1 1/2 cup - Chicken soup

Cook Quinoa separately. Quinoa cooks like rice
1 cup quinoa to 2 cups water,
bring to a boil, reduce to a simmer,
cover and cook until all the water is absorbed (about 15 minutes)
when the quinoa is done all the grains have turned from white to transparent,
and the spiral-like germ has separated.


Saute onions and green pepper in oil until tender.
Add mushrooms and saute until onions are lightly brown.
Over low heat, stir in quinoa and cook till lightly brown, stirring often.
Add seasoning and chicken soup and cook covered over a low heat until liquid is absorbed.

chopped spinach is a good substitute for folks who don't like mushrooms. also, you can leave it out entirely.

Strawberry Soup, Smoothies & Ices

Adapted from Kosher Palette by Sarah & Daniyel Hoffman

1 pint frozen strawberries
1 ½ cups canned pineapple (juice, crushed, tidbits or pieces)
2 t vanilla extract
5-6 T sugar/Splenda
8 oz vanilla/plain yogurt (or soy/rice milk for Pareve, or Vanilla Ice Cream for Decadence)

- Blend liquids, sugar and pineapple together on LIQUIFY setting
- Add 1/3 of frozen strawberries to blender (protects your blender from burning out)
- Blend on CRUSH ICE setting between each 1/3 of frozen strawberries

• Defrost in refrigerator for soup
• For frozen smoothies, eat immediately with a straw
• Put in ice pop maker and freeze for ices

Brownies for Pesach

Brownies for Pesach

based on Amy Fechter's recipe

Ingredients
1/3 cup cocoa
1/2 cup oil (could substitute apple sauce)
1 1/2 cups sugar (we use 1 1/4 cups honey)
3 eggs
3/4 ts salt
1/2 cup cake meal (we use matzah meal)
1 ts vanilla

optional: chopped nuts, chocolate chips

Directions:

1. Mix wet ingredients, honey and cocoa
2. add in matzah meal
3. mix well with a hand-mixer
4. pour into an 8"x8" square pan
5. bake at 325 degrees 20 minutes (less for gooier mushy brownies)

Broccoli Kugel

Broccoli Kugel
By Rutie Chin, Spice of Life
Sisterhood Congregation Toras Emes Cookbook
Twin Rivers, NJ

Adapted by Sarah Hoffman

Ingredients
3 eggs
3 Tablespoon mayonnaise
4 teaspoons onion soup mix
½ cup water (milk for dairy)
1 to 2 Tablespoons flour
16 oz broccoli
Cornflake crumbs

Directions
1. Combine and mix all ingredients except broccoli and crumbs
2. add broccoli
3. Pour into 8" square pan
4. Cover top with crumbs
5. Bake at 350 for 45-60 minutes

Notes:
Soy or rice milk didn’t taste good when substituted for water

Really Good Pot Roast

Really Good Pot Roast
By Mom Hoffman and Modified by Sarah and Daniyel

Ingredients
4 to 5 lbs Meat, whole
2 Onions, sliced or diced
Garlic (many)
Oil for sautéing onion & garlic
1 or 2 Diced canned tomatoes, with juice
Carrots
Onion powder, garlic powder, onion soup mix (1/2 package; Streits canisters have no MSG)
6 or 7 teaspoons honey (or brown sugar)
diced tomato can full of water

Directions
1. Sautee onion garlic (can skip this)
2. Add tomatoes, juice, and water
3. Add seasonings, mix
4. Pour some of liquid on bottom of pot, then meat, then cover meat with remaining tomatoes and liquid
5. Bring to a boil, lower to medium flame
6. Cook 1 hour on medium per pound of meat, flipping meat every ½ hour and scooping veggies on top to keep it moist
7. When done, chill and skim off fat
8. Slice against grain before reheating

Notes:
1. We’ve made this faster by thinly slicing the meat against the grain when raw, then cooking at 350 for about 1 hour total (or until meat is tender)
2. Any smaller amount of meat works too

tzimis

mommy's non-recipe:
"I would start by sauteeing onions, then add meat, sw potato, prunes, a little water, and maybe honey and cook on a very low flame for about an hour, then see what I have."