Side dish

Matza Kugel

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From Denise Levenson

  • 3 square matzos
  • 3/4 cup water
  • 15 ounces grated apple (4-5 medium apples) or applesauce
  • 1/2 cup slivered almonds (optional)
  • 3/4 cup raisins
  • 2 Tablespoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 1 cup well-packed brown sugar
  • 4 Tablespoons margarine
  • 4 eggs, slightly beaten

Break up matzos and combine with water and toss.  Let stand until water is absorbed.

Add everything else and combine thoroughly.

Pour into a greased 1 1/2 quart casserole.

Bake at 350 degrees for one hour or until set in the middle.

Serves 12.

Cranberry Sauce

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Submitted by Rob Anning

  • 2 1/2 cups cranberry juice cocktail
  • 2 cups tart dried cherries
  • 1 cup sugar
  • 1 package (12 oz.) fresh cranberries
  • 1/4 teaspoon ground cloves

Bring cranberry juice to a simmer in heavy, large saucepan. Remove from heat. Add dried cherries and let stand 10 minutes. Mix in sugar, cranberries and cloves. Cook over medium-high heat until cranberries pop – about 10 minutes, stirring occasionally. Chill until cold. Sauce will thicken as it cools.

Makes About 4 Cups

Potato Latkes

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  • 10 medium potatoes
  • 2 medium onions
  • 3 eggs
  • ¼ cup flour
  • Salt and pepper to taste
  • Vegetable oil

Peel the potatoes if the skin is very coarse; otherwise, just clean them well. If peeled, keep them in cold water until ready to prepare the latkes.

Beat the eggs.

Using a food processor with a chopping blade, finely chop the onions. Place chopped onions in a large bowl.

Using the fine grating blade, process the potatoes, putting grated potatoes in the bowl with the onions. Add eggs and flour. Sprinkle salt over the whole mess. Mix well.

Heat about 3/4” of oil in a frying pan. We use an electric frying pan set at 350°. Drop potato mixture into oil. Depending on what size you want your latkes to be, you can use 1 – 3 tablespoons of mixture per blob. Fry the latkes, turning once. When they are golden and crisp on both sides, drain on paper towels. Serve with yogurt, sour cream, sugar and/or applesauce.

Latkes may be frozen! After making them, place them on a cookie sheet in the freezer. After they are frozen, they can be placed in a plastic bag. When ready to serve, place (on a cookie sheet) in a 450° oven for several minutes. This is the best way to make them ahead, as they do not keep well in the refrigerator.

Serves 8-10

Herbed White Beans Au Gratin

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Good over brown rice or couscous

  • 1/4 cup chopped onion
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning (or substitute dried oregano, basil, and/or marjoram)
  • 1/4 cup pine nuts
  • 3/4 cup plus 1 tablespoon milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1lb cans of cannellini beans, drained
  • 1/4 cup dry bread crumbs
  • 1/4 cup grated parmesan cheese

Preheat oven to 425 degrees.

In a corning ware dish or ovenproof skillet, sauté the onions in the

olive oil until they are soft, about 2 to 3 minutes. Add Italian

seasoning and pine nuts and mix well. Immediately stir in 3/4 cup

milk, salt, pepper, and beans. Continue to stir until the mixture

comes to a boil. Remove from burner.

Moisten the bread crumbs with the remaining 1 tablespoon milk. Add the

cheese and blend thoroughly. Spread this topping over the bean

mixture. Bake for 25 minutes.

Cranberry Sauce – Zehnders’ Recipe

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Submitted by Sheila Henkle from www.zehnders.com

  • 1 lb whole fresh cranberries
  • 1 lb apples
  • 2 cups sugar
  • 2 oranges unpeeled

Wash & core apples – leave skin on.

Freeze cranberries

Put half of  frozen  cranberries and  half of apples (peeled & quartered) in food processor and pulse until pieces are about 1/4 inch size – then place in a bowl.  Repeat with remaining cranberries and apples. Add sugar.

Cut up oranges and chop in food processor to the same consistency as cranberry apple mixture. Add to cranberry mixture.  Stir and refrigerate at least an hour before serving.

Berry Mallow Yam Bake

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Submitted by Beth Isola

  • ½ cup flour
  • ½ cup brown sugar
  • ½ cup oatmeal (uncooked)
  • 1 tsp. cinnamon
  • 1/3 cup margarine
  • 2 cans (17 ounces each) yams, drained
  • 2 cups cranberries
  • 1 1/2 cups miniature marshmallows

Cut margarine into flour, brown sugar, oatmeal and cinnamon until the mixture resembles coarse crumbs.

Toss 1 cup of the mixture with the yams and cranberries. Top with remaining crumb mixture. Bake at 350 degrees for 35 minutes.

Sprinkle miniature marshmallows on top; Broil until slightly browned.

Serves 6

B’nai Shalom of Olney Sisterhood Kugel

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  • 1 lb. wide or medium egg noodles
  • 2 Tablespoons margarine or butter, melted
  • 3 large apples, grated OR 1 cup applesauce (much easier!)
  • 6 eggs
  • 2 generous teaspoons cinnamon
  • 2 teaspoons vanilla
  • 1 1/3 cups sugar (Or less! See comment below.)
  • raisins (optional)

TOPPING

  • 2/3 cup sugar (Or less! See comment below.)
  • 1 cup corn flake crumbs
  • 1 teaspoon cinnamon
  • 1 stick margarine or butter, melted

Cook noodles until soft, drain, and cool slightly.  Beat eggs and add to noodles.  Add margarine or butter, cinnamon, vanilla and sugar.  Stir in apples and mix thoroughly.  Pour into a greased 9” x 13” baking dish.

To make topping:  Melt margarine or butter in a bowl.  Add cinnamon and stir until blended.  Ad corn flake crumbs and sugar.  Spread over top of noodles.

Bake at 350 degrees for 45 minutes.

NOTE: I made this for probably the 15th time yesterday. I cut way back on the sugar and it was even better than before! I used 1 cup of sugar in the noodle mixture and 1/2 cup in the topping. Could have cut back the margarine in the topping too now that there is less dry stuff going on.

Zucchini with Pine Nuts

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Adapted from Real Simple, June 2009

  • 2 tablespoons olive oil
  • 1/4 cup pine nuts
  • 2 cloves garlic, sliced or minced
  • 1 pound zucchini  – you could use any summer squash or combination – (about 2 med.), diced
  • 1 red bell pepper, diced
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons fresh parsley
  • Salt and pepper to taste

Heat the oil, pine nuts, and garlic in a large skillet over medium-high heat.  Cook, stirring, until the mixture is golden, 1 to 2 minutes.

Add the squash, bell pepper and crushed red pepper.  Cook, stirring often, until vegetables are tender, 4 to 5 minutes.  Sprinkle with parsley, salt and pepper.

Can be served hot, warm, or cold.

Serves 4.

Potato and Celeriac Mash

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Submitted by Robert Crowe from Delia’s Vegetarian Collection

Celeriac is also known as celery root.

  • 1 pound potatoes
  • 2 pounds celeriac
  • 2 fat cloves garlic, peeled
  • 2 ounces (1/4 c) butter
  • 5 fl. ounces double cream or creme fraiche
  • salt and freshly milled black pepper

First, you need to tackle the celeriac.  You will need to have a bowl of cold water ready in which to put the prepared pieces to prevent them browning.  Peel the celeriac thickly with a knife.  Then cut into approximately 3/4 inch (2 cm) cubes.  Leave these pieces in the water whilst preparing the potatoes.  Peel and cut these into 1 inch (2.5 cm) cubes – i.e. slightly larger than the celeriac.

Now place the prepared vegetables in separate saucepans with 1 clove garlic in each saucepan.  Pour enough boiling water over the vegetables just to cover them, add salt and simmer them for about 10 minutes or until they are tender.

Drain each vegetable in a colander, place them together in a large heatproof mixing bowl and add the butter and cream or creme fraiche and some freshly milled black pepper.  Next, using an electric hand whisk, whisk them to a puree using the slow speed to break them up, than the fast one to whisk them till smooth.  Now taste and season the puree, then place the bowl in a roasting tin half-filled with barely simmering water and it will keep warm quite happily until your guests arrive.