cole slaw

1 bag of cole slaw  
I use half of all below ingredients:
2/3 c mayonnaise
1/4 c vinegar
1/2 c sugar
salt 
(I add a little pepper too)

BBQ Meatloaf

For each 1 lb chopped meat (we usually use extra lean or shoulder meat, or mixed meat/chicken chopped meat):

1 egg (Rachel suggests 2 eggs/lb to help it stay together)
1/4 to 1/3 bottle of 24 oz BBQ sauce (6-8 oz); we usually use Kraft brand regular, hickory smoked, or honey mustard. You can experiment.
3/4 teaspoon onion powder, garlic powder, paprika
Pinch of pepper
1/3-1/2 large onion (vidalia or Spanish), chopped
1/2 head fresh garlic (about 6 cloves), chopped
1 cup oats

**optional: sprinkle minced garlic and/or onion on top before baking.

Instructions:
1. Mix eggs, spices, chopped onion & garlic, BBQ sauce together in a large bowl
2. pour in mix in meat and oats
3. squeeze mixture with your hands (mixing alone doesn't work) until thoroughly mixed together.
4. pour into square or loaf tin
4. bake in middle of oven at 350 - 375F for 45-60 minutes. Check after 45 mins.

Notes:

You can use a square tin at 350F
Loaf tin probably better 375F
Usually a family pack of chopped meat is about 3-3.5 lbs.

Freezes well. Great to make 2+ and freeze some for Shabbat. Reheat in oven thoroughly before Shabbat--takes some time to defrost and reheat.

Pesach meatballs

Modified from spice and spirit:

Sauce:
6 tomatoes
2 cans pinapple pieces
1 onion
2-3 tbsp sugar

Meatballs:
2lbs ground meat
Salt
Garlic powder
Onion powder
Parsley


In a food processor chop tomatoes, pinapple, and onion with steel blade.  Place in 6-quart pot, and add sugar.
Bring to boil, then lower flame to simmer.

Shape meat and spices mixture into balls and add to simmering sauce.  Cover and cook over low flame for 75 minutes.

Pizza Topped Chicken

Ingredients:
1 chicken, skinned
1 large vidalia or Spanish onion, or 2 red onions
1 head garlic (~10 cloves)
2 plumb tomatoes
1 Tablespoon oregano
1 Teaspoon basil
1/4 cup olive oil
1/2 cup water
1 cup tomato sauce

Optional Ingredients:
spicy sausage (southwestern or Italian)
sun dried tomatoes, diced
olives, diced
sliced sausage
broccoli
spinach
roasted, hot, or chili peppers
Bruschetta Sauce instead of tomato sauce
Pesto sauce
mushrooms
...or anything else you've ever seen on top of pizza (except pineapple...yuck!)

Directions:
1. In bowl, combine tomato sauce, water, olive oil (you may vary the amounts to taste)
2. dice tomatoes, garlic, onion, add to bowl with liquids
3. measure spices, grind in palm, add to bowl with liquids
4. mix ingredients in bowl
5. spoon over chicken in 9"x 13" pan
6. cook 1 hour @350-375 F

Note:
If you add water or an entire large onion, you may not have room for broccoli, so you may want to divide into two pans

French Toast

French Toast

From: http://www.mccormick.com/recipes/breakfast-brunch/quick-and-easy-french-toast

Serves: Makes 4 servings.

1 egg

1 teaspoon Vanilla Extract 

1/2 teaspoon Cinnamon 

1/4 cup milk

4 slices bread

Beat egg, vanilla and cinnamon in shallow dish. Stir in milk.

Dip bread in egg mixture, turning to coat both sides evenly.

Cook bread slices on lightly greased nonstick skillet on medium heat until browned on both sides.

Easy Chinese Style Chicken

Ingredients:
1 Chicken, cut in 1/4's or 1/8th's
1 cup Teriyaki Sauce
1 cup Cashews
4 stalks celery
1 tsp garlic powder
1 head garlic
1 Vidalia onion
1 pepper

Directions:
1. Chop onion, garlic, pepper, celery
2. add vegetables, garlic powder, to Teriyaki sauce
3. pour over chicken, coating evenly
4. bake chicken at 350-375 for 60 minutes, uncovered

Notes:
1. you can add Crushed Pepper to taste, to make it spicy
2. you can add 1/3 to 1/2 cup Honey into the Teriyaki mixture to make it much sweeter, or drizzle 2-4 TBSP honey on top of chicken before putting it into the oven

Cashew Chicken (or Meat) Stir Fry

Ingredients:

2 peppers (of different colors, ideally)
6 Stalks of celery
1 can water chestnuts, sliced
1 can baby corn pieces
4-5 chicken breasts (ideally slightly frozen, for 1-2 hours), or 1.5 lbs stew meat
1 cup cashews
1 large Vidalia onion or 3 small white onions
2 heads garlic
2 TBSP olive oil per pan used
2 TBSP soy sauce per pan used
Garlic Powder, to taste
Crushed Pepper (Spicy) to taste

2-3 frying pans/woks
1 large pot

Rice or Quinoa, prepared according to their box directions

Directions:

Vegetables
1. chop all vegetables into bite sized pieces, mix together in bowl
2. put 2 TBSP olive oil into pans, heat until bubbling
3a. add soy sauce to hot olive oil in pans
3b. (you can sprinkle in garlic powder, crushed pepper to taste in the oil)
4. add mixed veggies to pans, divide into 2-3 pans so sautes quickly (~4-5 minutes on high heat)
5. pour veggies into single large pot

Chicken
6. cut chicken into 1/2 inch to 1 inch cubes
7. put 2 TBSP olive oil into pans, heat until bubbling
8a. add soy sauce to hot olive oil in pans
8b. (you can sprinkle in garlic powder, crushed pepper to taste in the oil)
9. saute chicken cubes, 4-5 minutes on each of top and bottom (8-10 mins total) on high heat. Meat may take 1-2 minutes longer per side
10. Combine chicken and vegetables in large pot, return to boil for 5 minutes

Notes:
1. Serve over Quinoa or Rice, prepared per directions on the box for those
2. Is liquidy, so not for Shabbat day, but great for Shabbat night or Yom Tov any time
3. If you over-saute the veggies, they become mushy
4. You could substitute slivered almonds for cashews
5. you could substitute tofu for chicken or meat (shudder) to make it vegetarian
6. you could also add mushrooms to this and not serve it to S or D