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Grandma Isabelle Sheffey's Pareve Noodle Kugel

3 eggs, beaten
4 T. brown sugar
8 oz. wide egg noodles, cooked
1/2 C. raisins
4 T. melted margarine
bread crumbs

  1. Preheat oven to 375 degrees.
  2. Combine all ingredients except bread crumbs.
  3. Pour into greased 8X8 baking dish. Sprinkle bread crumbs on top. Bake for
    30-45 minutes or until set and beginning to brown on top.

Source: Laura Milhander

A Sweet Way to Usher in the New Year

The Orange County Register/Fullerton News Tribune
August 29, 2002

Posted in Submitted by Judy on Sat, 09/15/2007 - 6:16am.

Ka’ikeh b’Ah’sal (Honey Cake With Sesame Glaze)

from "A Fistful of Lentils" by Jennifer Abadi
as seen in the Jewish Journal of Greater Los Angeles

story by Judy Bart Kancigor

4 large eggs, lightly beaten
1/3 cup tahini (sesame paste)
2/3 cup honey
1 tablespoon pure vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking powder


2/3 cup honey
1 tablespoon tahini
2 tablespoons sesame seeds

Posted in Submitted by Judy on Sat, 09/15/2007 - 6:10am.

Dja’jeh b’Ah’sal (Chicken With Prunes and Honey)

from "A Fistful of Lentils" by Jennifer Abadi
as seen in the Jewish Journal of Greater Los Angeles
story by Judy Bart Kancigor


2 cups pitted prunes, soaked in 1 cup cold water for 15 minutes
1/4 cup honey
1 teaspoon ground cinnamon


5 to 5-1/2 pounds chicken pieces (white and dark meat), skinned
1/4 cup olive oil
1 cup finely chopped yellow onions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Three 3-inch-long cinnamon sticks
2 cups cold water

Posted in Submitted by Judy on Sat, 09/15/2007 - 6:02am.

Apple Challah

from "A Blessing of Bread: Recipes and Rituals, Memories and Mitzvahs" by Maggie Glezer.

2 envelopes (0.25 ounce each) or 1 tablespoon plus 1 1/2 teaspoons instant yeast
5 cups bread flour
1 cup warm water
3 large eggs
1/3 cup vegetable oil, plus extra for oiling pan and topping
2 1/2 teaspoons table salt
1/2 cup sugar, plus extra for sprinkling
3 large or 4 medium (about 2 1/2 pounds) baking apples (preferably Braeburn)

Posted in Submitted by Judy on Sat, 09/15/2007 - 5:54am.

Baked Apples with Shallots and Herbs

from Jewish Cooking for All Seasons by Laura Frankel
Yield: 6 servings

6 medium shallots, thinly sliced
1 garlic clove, chopped
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
1/2 cup dried cherries or cranberries
1/2 cup chopped dried figs
1 tablespoon pomegranate molasses
3 tablespoons best-quality honey
3/4 cup dry white wine, such as Sauvignon Blanc
6 large firm apples, cored, preferably Pink Lady or Rome Beauty

Heat a small sauté pan over medium heat and lightly coat bottom of pan
with olive oil. Sauté shallots, stirring occasionally, until golden
brown and caramelized, about 15 minutes. Stir in garlic, parsley,
thyme, and rosemary and continue to cook until garlic is tender, about
5 minutes.

Posted in Submitted by Judy on Fri, 09/14/2007 - 11:28pm.

Apple-Honey Dessert Pizza

from Divine Kosher Cuisine by Risé Routenberg and Barbara Wasser
Yield: 12 slices

9-inch unbaked pie shell
Flour for dusting
1/4 cup honey
1 cup applesauce
2 medium apples, peeled and thinly sliced
1/3 cup ground nuts
1/4 cup raisins
1/4 cup sugar
1/2 teaspoon ground cinnamon

  1. Preheat oven to 400*F. Grease cookie sheet or pizza pan.
  2. Remove pie crust from foil pan, dust lightly with flour and roll into 12-inch circle directly on sheet or pan.
  3. Crimp edge of dough to form rim, prick with fork and brush with honey.
  4. Cover with applesauce to rim. Top with apple slices in concentric circles.
  5. Sprinkle with nuts and raisins. Combine sugar and cinnamon and
    sprinkle over top. Bake 20 minutes or until crust is firm and golden
    brown. Cut into wedges.

Hint: Add chocolate minichips, nuts or finely chopped maraschino cherries.

Bulgarian Chicken

from Divine Kosher Cuisine by Risé Routenberg and Barbara Wasser
Yield: 4 to 6 servings

For the sauce
1/2 cup olive oil
2 tablespoons lemon juice
3 tablespoons red wine vinegar
2 garlic cloves, minced
3 tablespoons finely chopped fresh parsley
1 teaspoon dried dill
1 teaspoon dried rosemary
Salt and pepper to taste

Whisk sauce ingredients.

For the chicken
5 medium potatoes, peeled and coarsely chopped
5 medium tomatoes, peeled and coarsely chopped
3 1/2 pounds chicken, cut into eighths or 6 chicken breasts, boned and skinned
1 teaspoon paprika

  1. Preheat oven to 350*F. Grease 9 x 13-inch baking pan.
  2. Place potatoes and tomatoes in pan, cover with chicken and brush
    with half the sauce. Sprinkle with paprika. Bake uncovered 20 minutes.
  3. Baste with remaining sauce and bake until tender.

Curried Apple-Squash Rings

from Divine Kosher Cuisine by Risé Routenberg and Barbara Wasser
Dairy or Pareve
Yield: 8 servings

6 tablespoons butter for dairy, divided (use margarine for pareve)
1 large onion, chopped
1 1/2 tablespoons curry powder, divided
2 large Granny Smith apples, peeled and diced
2/3 cup apple juice
1/2 cup dried currants
Salt and pepper to taste
2 acorn squash, cut into 1-inch rings and seeded

  1. Preheat oven to 350*F. Grease cookie sheets.
  2. Heat 1 tablespoon butter or margarine in large skillet and sauté onions until soft.
  3. Stir in 1 tablespoon curry powder, apples, juice and currants. Simmer until liquid evaporates. Season with salt and pepper.
  4. Melt remaining butter or margarine in saucepan, add remaining curry powder and stir until fragrant, to make curry glaze.
  5. Arrange squash rings in single layer on sheets. Sprinkle with salt and pepper.

Place scoop of filling into center of each squash ring. Drizzle with
curry glaze. Cover with foil and bake until tender, about 45 minutes.
Transfer with spatula to serve.

Fragrant Carrot Soup with Indian Spices

from Divine Kosher Cuisine by Risé Routenberg and Barbara Wasser
Yield: 12 servings

1/2 cup olive oil
2 large onions, chopped
2 tablespoons brown sugar, firmly packed
1 teaspoon ground coriander
2 tablespoons curry powder
1/2 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
2 pounds carrots, peeled and chopped
4 medium potatoes, peeled and chopped
3 quarts vegetable broth
Salt and pepper to taste
Cilantro, mint leaves or nondairy sour cream for garnish

  1. Heat oil in soup pot and sauté onions until soft but not browned. Add sugar and spices and cook 1 minute.
  2. Add carrots, potatoes and broth and bring to boil. Reduce heat and
    simmer 30 minutes or until vegetables are soft. Add salt and pepper.
    Cool and puree.
  3. Serve soup hot or at room temperature and garnish.

Hint: For a lower fat version, reduce oil to 1/3 cup.

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