JEWISH #1

[Guest guest]

* Exported from MasterCook *

 

Charoseth

 

Recipe By :Vegetarian Times Magazine, April 1997, page 66

Serving Size : 48 Preparation Time :0:00

Categories : Fruits Side Dishes

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup walnuts

3 medium apples

(such as Red Delicious)

cored and peeled and quartered

1 tablespoon sugar

1/2 teaspoon cinnamon

1/4 cup grape juice or sweet red wine

 

MAKES 3 CUPS VEGAN

 

There are many variations of CHAROSETH. Although it's one of the ritual

foods eaten during the seder, we also enjoy it straight from the bowl after

Passover. This is my version of a salad I ate every day when I lived on a

kibbutz in Israel. Salads are important to keep in any seder repertoire as

most ingredients are usually kosher for Passover.

 

Put all ingredients in food processor. Process in pulses to desired

consistency, leaving some crunchy texture in mixture. Makes 3 cups.

 

PER TABLESPOON: 14 CAL.; 0G PROT.; 1G TOTAL FAT (0G SAT. FAT); 2G CARB.; 0

CHOL.; 0 SOD.; 0 FIBER.

 

Converted by MC_Buster.

 

 

 

 

 

 

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Per serving: 14 Calories (kcal); 1g Total Fat; (45% calories from fat); trace

Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Kreplach Dumplings

 

Recipe By :Vegetarian Times Magazine, September 1998, page 44

Serving Size : 1 Preparation Time :0:00

Categories : Breads Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons vegetable oil

1 small onion finely chopped

1 medium carrot -- diced

8 ounces vegetable burger

1/4 cup chopped fresh parsley

2 large egg whites

Salt and freshly ground black pepper -- to taste

1 cup unbleached white flour

1 large egg -- lightly beaten

2 tablespoons water -- up to 4

2 quarts vegetable stock

 

MAKES 32 OVO-LACTO

 

Traditionally, these Jewish dumplings are stuffed with ground meat. Our

version uses a veggie burger as the base for the filling.

 

In large skillet, heat oil over medium heat. Add onion and carrot and

cook, stirring often, until beginning to soften, 6 to 7 minutes. Add

vegetable burgers and stir to break up any large pieces and cook, stirring

often, 5 minutes. Transfer mixture to large bowl. Add parsley, egg

whites, salt and pepper and stir until well blended. Set aside to cool

completely.

 

In food processor, combine flour with salt and process briefly to blend.

Add lightly beaten egg, and 2 tablespoons water and process until dough

forms a ball, adding more water a little at a time, if necessary. Turn

dough out onto a lightly floured surface and knead until smooth and elastic.

 

Roll out third of the dough 1/2 inch thick, covering the remaining dough

with a towel. Cut rolled into 3-inch squares. Place 1 heaping teaspoon of

filling in the center of each square, moisten the edges with a little water

and fold over to form a triangle, then seal with a fork. Repeat this

process with remaining dough and filling.

 

Bring large pot of water to a boil. Drop in 8 to 10 kreplach at a time and

cook for 15 to 20 minutes. Remove with slotted spoon, draining well and

allow to cool. To serve, bring vegetable stock to a simmer in a large pot.

Add the kreplach and heat 20 minutes at a gentle simmer.

 

PER 4 KREPLAGH: 136 CAL.; 4G PROT.; 4G TOTAL FAT (0 SAT. FAT); 5G CARB.;

7MG CHOL.; 45MG 500.; 1G FIBER.

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 1514 Calories (kcal); 44g Total Fat; (26% calories from fat); 61g

Protein; 220g Carbohydrate; 207mg Cholesterol; 13208mg Sodium

Food Exchanges: 14 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 10

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

LOIS' SPINACH BALLS

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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2 packages Spinach; frozen -- chopped

10 oz. each

2 cups Pepperidge Farm Stuffing Mix

1/2 cup Butter -- (or margarine)

1 cup Parmesan

2 Eggs -- Salt & Pepper to tas

 

1. Cook spinach as directed; cool before handling. Lightly

squeeze all water out of spinach.

 

2. Mix all ingredients and form balls about 1 INCH in

diameter.

 

3. Bake at 350 degrees for 6 to 10 minutes.

 

NOTE: The first time Papa and I went to Lois and Tim's home,

and she made dinner, this was the appetizer.

 

SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis;

published on disk by ONE COMMAND SOFTWARE, 1995.

 

 

 

 

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Per serving: 118 Calories (kcal); 13g Total Fat; (94% calories from fat); 1g

Protein; trace Carbohydrate; 78mg Cholesterol; 131mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0