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2 cups white rice
1/4 cup Nakon rice vinegar
2 Tbs. sugar
1/4 tsp. salt
1- 8 oz. package Vita smoked salmon
1 -8 oz. Philadelphia cream cheese softened
4 sheets Emerald Cove Organic Kosher Nori or Eden Foods Nori sheets
Cilantro leaves (garnish)
1/3 cup Eden Foods Organic Tamari Soy Sauce (for dipping)

Cook rice in a rice cooker. Cover and cool for 15 minutes.  Mix vinegar, sugar and salt together.  Gently stir vinegar mixture into the rice with a rice paddle.  Lay one nori sheet, shiny side down on a sushi mat or paper towel on a cutting board.  Spread 1/4 of the rice horizontally flat on the center of the nori.  Add 1/4 of the salmon in a horizontal line across the rice. Carefully spread 2 Tbs. of the cream cheese over the salmon in a line across the rice.  Sprinkle with cilantro. Wet the edges of the nori roll lightly. Pull the edges gently on top of one another and, with wet fingers, begin rolling the nori sheet away from yourself. Press sushi mat firmly to flatten.  Carefully unroll the nori roll from the sushi mat.  Adjust the filling if some of has spilled out from the edges.  With a wet, sharp knife, slice into six pieces dampening the knife before eachcut.  Repeat with the 3 more nori sheets.  Arrange all the sushi pieces attractively on a flat plat! e.  Serve with soy sauce for dipping.Serves: 24 pieces

2-3 pound London Broil
1/4 cup vegetable oil
1/2 cup tomato sauce
1/2 cup tamari or soy sauce
1/2 cup brown sugar
3 garlic cloves, minced
1/2 teaspoon pepper

1. In a shallow refrigerator container or zip lock plastic bag, combine oil, tomato sauce, brown sugar, tamari or soy sauce, garlic and pepper. Add meat, turn and seal. Refrigerate 4 hours to overnight.

2. Preheat oven to highest setting or turn your grill to very hot flame. Remove meat from marinade and place on foil lined baking pan or directly on grill grates sprayed when cold, with vegetable spray. Broil or grill until desired doneness: 4 min. per side for rare, 6 minutes per side for medium, 8 minutes per side for well done.

3. Remove from oven or grill, allow to sit 10 minutes, then slice thinly. Serve warm or at room temperature with pan juices.
Serves: 6-10

1/2 lb. Salmon
1/2 lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper flakes
2 Tsp. butter

First make sure you wash off the salmon then place it on top of baking tray with or without aluminum foil. Squeeze lemon on top of salmon, sprinkle salt, pepper, and hot pepper flakes on top of salmon, and cut up butter into pieces then place on top of salmon.
Serves: 1-2 people

1 cup vegetable oil
1 cup sugar
3 eggs
1 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup (approx) semisweet parve chocolate chips

Mix together oil and sugar until combined, and then add eggs one at a time.

After the eggs are combined, add vanilla.

Sift together all the dry ingredients and add them slowly to the sugar/egg mixture.

Once the dough is smooth and sticky, pour the chocolate chips and mix. Put the dough in the refrigerator for a few hours (at least 2) or overnight.

The dough will be extremely get-under-your-fingernails sticky, so oil your hands and form 4-5 rows with the dough onto an ungreased cookie sheet.

Bake at 350 for 25 minutes. Take the mandel bread out and turn the oven down to 250.

Combine about 1/2-3/4 cups of sugar with enough cinnamon to turn the mixture light brown.

Slice the mandel bread into biscotti sized pieces and carefully roll each one into the cinn/sugar mixture.

Put the pieces back on the cookie sheet, on their sides, and bake for another 15 minutes at 250. If the slices are big or wide, you might need longer than 15 minutes. Keep an eye on it because if it overbakes, it dries out quickly.

Serves: Makes about 3 dozen pieces

5 Ib. potatoes
1 large onion
1 can of tuna
2 stalks celery
1 cucumber
1/2 medium red bell pepper
3 large boiled eggs
1 1/2 c. mayonnaise
2 tbps. mustard
3 tbps. relish (diced sweet pickle in a jar)
2 tsp. salt
1 tsp. black pepper

Clean and boil potatoes for about 15-20 mins or until soft.Cool for 10 minutes and then scrape and peel skin (if you want). Then dice potatoes in small cubes and put in small bowl. Then add the finely chopped onion, celery, cucumber, red bell pepper, and salt and black pepper to taste. Then stir in tuna, mustard, mayo, relish and chopped hard boiled eggs. Chill in refrigerator for 60 mintues, then serve. Delicious! Serves 6-8 people.

2 1/2 potatoes (Idaho’s are the best) peel and cut into small chunks
3/4 cup of milk
2 1/2 tablespoons butter
1/2 teaspoon salt
3/4 teaspoon black pepper
1/2 cup grated sharp cheddar cheese
2 tablespoons chopped fresh parsley

Cook potatoes in a large pot for about 15 minutes of until tender. Drain cooked potatoes and return in a pan. With a masher, put warm milk in pan, butter, salt, pepper and beat until smooth. Then add cheese and parsley and stir in. Serves 4-6 people.

10-12 pound turkey
5 medium onions
5 stalks celery
4 sticks carrots
1 cup shittake mushrooms
1 1/2 cup water
1 1/2 tsp salt
1/2 tsp pepper
1 tbsp oregano
1 tabsp thyme
1 tsp paprika
1 beaten egg
1 cup olive oil

Make sure turkey is defrosted. Rinse turkey and pat dry. Put 3 onions, 3 stalks celery, 2 sticks carrots all chopped on the bottom of a roasting pan. Place rack over vegetables. Add water at the bottom and rub the turkey with the 3/4 cup olive oil, salt, pepper, paprika and thyme. Place turkey breast side up on roasting pan. Then heat remainder of olive oil and sautee remaining vegetables (that have been finely chopped) for about 5 minutes. Then add beaten egg and remainder of spices to mixture and stuff the turkey. Pre-heat oven to 325 degrees. Baste with vegetable mixture through cooking. Serves 8-10 people.

8 oz. Chicken breast
flour for dredging
1 cup sliced mushrooms
¼ cup pearl onions
½ teaspoon chopped rosemary
½ teaspoon chopped garlic
½ cup marsala wine
1 cup veal stock or chicken stock
salt to taste

Dredge seasoned chicken in flour. Brown chicken in hot sauté pan. Add Mushrooms, onions, garlic, rosemary and sauté 1 minute. Remove from stove and deglaze with marsala wine. Add stock and finish cooking until chicken is done and sauce has thickened.Finish with softened butter and re-season if needed. Serve over mashed potatoes and enjoy. Serves 1 to 2.

2 pkgs 8oz cream cheese
1 pkg vanilla instant pudding
1 can chopped fine fruit cocktail
1 pkg chopped walnuts
1 box ritz crackers

Let cream cheese soften a bit and mix both pkgs with the pkg of instant pudding very well. Mix in a drained can of chopped fine fruit cocktail. Take red cherries out and put aside. Form mixture into a ball form. Cover with chopped walnuts decorate with cherries. Let refridgerate overnight and serve with your choice of crackers. You can always use a can of lite fruit cocktail and 1/3 less fat cream cheese. It will still taste very yummy. Serves 15-20.

1 can Pillsbury Crescent Dinner Rolls

1/2 pound Smoked Salmon, sliced thin
1-8oz container plain cream cheese, softened
2 Tbsp. fresh chopped chives
2 Tbsp. fresh green onion (sliced thin)
1-1/2 Tbsp. chopped dill (reserve 1/2 Tbsp. on the side for garnish)
1 tsp. lemon juice
2 eggs for egg wash glaze
Salt and pepper to taste

Pre-heat oven to 350 degrees. Open and seperate the crescent dinner rolls and set to the side. Combine in a bowl the cream cheese, fresh chopped chives, fresh sliced green onions, fresh chopped dill and the lemon juice. Mix until well combined. Taste and add salt and pepper if needed. Spread evenly on one side of all the crescent dinner rolls. Place 1-2 pieces of smoked salmon on each crescent dinner roll on the side with the cream cheese and roll up tightly. place on cookie sheet lined with parchment paper or a Silpat. Make sure that there is enough room between each one for them to puff up. In a small mixing bowl beat together 1 egg yolk, 1 whole egg, a drop of water and a pinch of salt. Right before baking brush the tops of each of the crescent dinner rolls with this mixture. Bake for 20-25 minutes or until the crescent dinner rolls have puffed uo and are golden brown. Remove from cookie sheet and place on wire rack to cool slightly before you serve them. These are good a little bit warm out of the oven. Arrange on a platter and spirnkle the remaining dill right before serving. Serves 8.

2 pounds lean chop meat (or more)
2 large green peppers (or more)
1 large hot onion (or more)
1-2 can(s) peeled whole plum tomatoes, mostly drained
1 large can tomato puree

Sauté the meat, breaking it up into itsy bitsy pieces (this is really the key to the whole thing, so don’t get lazy about it!) Drain and put into large saucepot. Cut peppers/onions into large chunks, tomatoes into halves. Add half the can of the puree. Simmer at least two hours. Add more puree as necessary. Add chili peppers, salt, pepper, if you like. Adjust the ingredients if you prefer. Add more hot stuff and beans for chili. Serve with rice, pasta. Smooth a layer of mashed potatoes over top and bake for a cottage pie. It’s versatile and forgiving and freezes well, so don’t be afraid to make a big batch. And folks who don’t observe the laws of kashruth often like to throw in some shredded cheese at the end—cheddar and mozarella work particularly well.

6 or 7 lbs of brisket
one can of tomato soup
one package of onion soup mix
4 cans of water from the soup

Mix the water and soup together then add the onion soup mix.  Add garlic pepper to taste. Cover with tin foil for 3 hours. Cook on 350 degs for 3 hours. Serves 4 to 6 people.

Lg. graham cracker crust
1 cup sour cream
1/2 cup milk
1 pkg. instant vanilla pudding
1 12 oz. container whipped topping (thawed)
3 bananas sliced with slicer
2 tbsp. grated pecans
fruit medley(strawberries, blueberries, raspberries)

Whisk sour cream and milk. Add pudding then whipped topping. Spread 1/2 over crust. Arrange bananas over filling. Spread remaining filling over bananas. Add pecans and fruit on top. Serves 6. Enjoy!

3 cups sugar
2 cups corn syrup
2 oz. butter
1 cup water

Cook to 240 degrees and then add 4 oz. bitter sweet chocolate. Then continue cooking to 250 degrees only. Have fun!

ground beef

ketchup

ginger ale (use golden ginger ale, if available)

Mold meatballs - large for dinner, small size for cocktail.

In a pot mix together equal amounts of ketchup and ginger ale.

Add meatballs to the mixture, cooking on low light for 1 hour. Add more ginger ale if needed. Add no other seasoning.

Serve for dinner over rice or noodles with a salad, applesauce or vegetable.

Tips: Make meatballs and freeze them uncooked. Keep ginger ale, ketchup and rice on hand. This is great for last minute company.

1/2 cup sugar
1/2 lb blanched almonds grated finely
1/2 cup cocoa
1/2 lb raisins
1/3 cup Matzo Cake Meal
1/4 cup fresh orange juice (not from concentrate)
1/4 cup white wine

Beat the sugar and egg yolks until very light.  Add the almonds, cocoa, raisins and Matzo meal. Mix well. Add the orange juice and wine and mix again. Beat the egg whites until stiff and fold in to the mix. Pour into a spring form pan and bake for one hour at 350 degrees.

6-8 apples
1/2 lemon
1 teaspoon sugar
2 eggs
5 tablespoons oil
1 cup sugar
1 cup potato starch
1 teaspoon orange juice

Slice 6-8 apples (peeled) into a greased pie pan. Sprinkle the juice of 1/2 lemon and 1 teaspoon sugar on the apples. Mix batter together and spoon batter over apples. Bake 10 minutes at 425º; 25-30 minutes at 375º. Serves 6-8.

1/2 cup lemon juice
1/2 tsp. black pepper
1 tsp finely chopped fresh parsley
1/2 tsp finely chopped fresh marjoram
4 lbs brisket
2 cups finely dices onion
2 cups red wine

Mix lemon juice,  pepper, parsley and marjoram together.  Coat the brisket with the mixture and let marinate overnight in the refrigerator.  Next day brown the meat on all sides and return to the marinade.  Add the onion and red wine over the top of the brisket and cover with foil.  Roast in oven at 325 degrees F for 2 and 1/2 to 3 hours.

midget kosher salami,  sliced thin
6 extra large eggs
salt to taste

In a hot frying pan fry the salami slices until crisp about 4 minutes. While the salami is frying crack and check eggs. Stir eggs with spoon do not overbeat. Add egg over salami and cook until firm. Salt to taste. Serves: Up to 3 people unconcerned about cholesterol.

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