KOSHER RECIPES

American recipes+, "join the enemy"

All of us face the problem of adapting recipes when arriving here,
specially for cakes: the ingredients and measuring cups are different, specially: flower, sugar, and yeasts.
There is a "demand" for adapted and new recipes.
All recipes that will be brought here are experienced and "easy" Enjoy!!!

A few interesting links to begin with...

Recipes

Mara's special dish.
3-4 boneless chuck roast (I have had it with bone, nothing wrong with that either)
3 cans (28 oz) sauerkraut, drained
1 lb. box dark brown sugar
28 oz. can of tomatoes with liquid
1 big peeled onion
1 cut up apple
Place meat in a large (at least 5 1/2 - 6 quart) pot. Put the drained sauerkraut on top of the meat. Empty the box of sugar on the top of meat. Pour the can of tomatoes and liquid over the sugar. Place the onion and apple pieces around the meat. On the stove, cover and cook on LOW heat for about 4 to 5 hours, or until meat falls apart into small pieces and apple, onion, and tomatoes "dissolve". This can also be made days ahead and refrigerated, the flavor just gets better. I, as I mentioned use a clay pot and all procedure takes place in the oven for two and a half hours. That's my way to avoid burning pots. I have lost at least three of them. May they rest peacefully in the pot heaven!

Razi's brandname cake AShtick and Carrot@.

Take:

4 eggs
2 cups of sugar (or a little less if you care about your body weight)
1 cup of oil
1 20 oz can of crushed pineapple without juice
2 cups of flour
3 small cans of Gerber (or some other) carrot baby food
2 tsp. of baking soda
2 tsp. of cinnamon
1 tsp. of vanilla extract
1 cup of coarsely chopped nuts (or almonds)
1 cup of raisins

Grease a rectangular kugel pan or 3 small tube pans, well.
In a large bowl beat for about 10 minutes, the 4 whole eggs with sugar. Stir in the oil, pineapple, carrot baby food and flour along the baking soda, cinnamon and vanilla. Add nuts and raisins.
Bake in 350-degree over for about 1 hour, until inserted wooden skewer comes out clean.

Sara's creamy mushroom soup.(dairy or parve)

Ingrediants:

1 big fat onion, (diced).
2 carrots (diced).
2-3 celery stalks (diced).
1 box of mushrooms.
1/4 cup of barley or short grain rice.
2-3 tbs. of flour.
3 tbs. of powdered mushroom soup (preferably Israeli product/Sara).
1/4 cup of frozen peas.
2 cup of milk(or water).
Heavy whipping cream for serving.

In a 5- to 6-quart soup pot, sauté, 3 sbs. Olive oile, all live vegetables,(except for a few mushrooms), for 5-10 min. Add 2 cups water to a boil, add barley (or rice). Simmer, covered, for about 20 minutes. Add, 2 cups cold water, powder,(between us, Carmel=s will do nicely/Mara), flour, (sieved in or diluted in a small amount of cold water), cut mushrooms, and frozen peas. If soup gets too thick, add some water). Gently simmer for ten minutes longer. In the end add milk(or water).
Do not forget to scoop in generously(tablespoon or more) of heavy cream for those who are not on diet.

.Mara's mashed potatoes.

6 medium yucan gold potatoes.
1 small butternut squash.
1 tbs. of onion powder / dash of nutmeg.
1 stick of margarine.
Dash of salt.

Cook the peeled and cleaned potatoes and squash (cut into potato size chunks), in a large pot for 30-40 minutes, until very tender. Squash could be added 10 minutes later. To make the squash peeling job easier, microwave it for 3-5 minutes. When the vegetables are done, drain well. Shake the pot and put back on the stove. It's important to evaporate out as much of water as possible. Place the very hot vegetables in electric stand mixer. Mash the squash and potatoes on low speed, and only then add margarine, little by little. And now we enter the culinary mind field. Sara adds dash of nutmeg, Mara adds a lot of onion powder ( nutmeg - ever, not for any price!).
We haven't found consensus on this matter but are still talking to each other. Let mixer run until potatoes and squash constitute a fluffy mass. We recommend to serve this dish with plenty of fried onions on the top of pureed vegetables.

Isle of Capri pasta Salad.(dairy)

Ingredients:

8 oz. farfale pasta.
2 cans (6 oz.) solid white tuna in spring water, or remnants of backed(poched) salmon.
6-8 plum tomatoes, seeded and cut to halves.
2 garlic cloves, minced.
1/2 cup fresh basil leaves.
1/2 lb. fresh mozzarella cheese, diced.
3.4 cup Italian-style vinaigrette salad dressing.
1/2 cup Mediterranean dried black olives .

Cook and drain pasta according to package direction.
In a large bowl, mix all ingredients and toss in cooked pasta.
Season to taste with salt and coarsely ground black pepper.
Garnish with olives and basil leaves.

Enjoy our recipes and share with us yours.