Not Potatoes Again!

Sample Recipes

• Zuppa di Zucca
• Sweet and Sour Brisket
• Spinach Strawberry Salad
• Potatoes with Garlic and Herbs
• Better than Almond Macaroons
• Flounder with Vegetable Sauce
• Apple Pancakes

Zuppa di Zucca

• 1/2 lb. butternut squash
• 1/2 lb. tart apples
• 1/2 lb. yellow onions
• 2 Tbsp. margarine
• 1 Tbsp. olive oil
• 2-4 cups chicken broth
• 2 tsp. dried rosemary
• 1 tsp. dried marjoram
• coarse salt
• freshly ground pepper
• fresh rosemary sprigs and/or marjoram sprigs for garnish

Peel, seed, and cut the squash into small dice. Peel, core, and cube the apples. Peel and dice the onions.

Cook the diced squash, apples, and onions in the margarine and oil until the fruits and vegetables are soft. Add 1 cup of the chicken broth and all of the seasonings and continue cooking for 5 minutes. Puree the mixture in a food processor or blender, adding enough additional chicken broth to give the desired consistency. Strain through a sieve to remove the herbs. Refrigerate.

Serve chilled, garnished with fresh herbs.

Sweet and Sour Brisket

• 3-4 lb. brisket
• 1 envelope onion soup mix
• 1 cup orange juice
• 1 cup apple sauce
• 1 cup red wine
• 1/2 cup ketchup

Combine all ingredients and pour over brisket. Bake covered at 350°F for approximately three hours. You can also put in potatoes, carrots, mushrooms, or any other vegetables.

Spinach Strawberry Salad

• 1 bag leaf spinach
• strawberries, sliced
• 1 red onion, sliced thinly
• 1/4 cup oil
• 1/4 cup vinegar
• 1/4cup sugar
• 1 tsp. paprika
• sesame seeds

Clean the spinach and rip it into bite-sized pieces. Toss it together with the strawberries and onion rings.

Combine the oil, vinegar, sugar, and paprika for the dressing and store it separately.

Before serving add sesame seeds to the dressing and combine the dressing with the salad.

Variation: Use 1 tablespoon raspberry vinegar and 1/3 cup cider vinegar instead of the oil, vinegar, and sugar.

Potatoes with Garlic and Herbs

• 12 medium red or yellow potatoes, quartered
• 1 head garlic
• olive oil
• salt
• pepper
• rosemary or basil

Place the quartered potatoes, peel down, onto a casserole pan, and drizzle with olive oil. Put the unpeeled garlic cloves throughout the pan. Sprinkle with salt and pepper to taste. If using dried herbs, crush them and lightly sprinkle over the potatoes. (You want only a hint of this flavor.) If using fresh herbs, add during the last ten to fifteen minutes of roasting.

Roast covered in a 350°F oven for 30 minutes. Uncover and gently shake the pan. Roast uncovered for another 30 minutes until browned and ready to eat.

Better Than Almond Macaroons

• 2 egg whites
• 1 cup sugar
• 2 cups ground almonds
• 3 tsp. cinnamon

Beat the egg whites until they are stiff. Then beat in the sugar. Mix in the ground almonds and cinnamon.

Grease a large cookie sheet. With wet hands, form the mixture into balls. Place on the cookie sheet and bake them for 20 minutes in a 325°F oven.

Flounder with Vegetable Sauce

• 2 pkgs. frozen flounder
• 1 onion, chopped
• 2 stalks celery, sliced thinly
• 2 carrots, chopped
• 1 pkg. mushrooms, sliced thinly
• 1 large can tomato sauce
• water
• 1 tablespoon sugar

Sauté onion, celery, carrots, and mushrooms. Add tomato sauce, a little water, and sugar. Simmer ˝ hour. Roll individual pieces of flounder and put in a baking dish with edges facing down. Pour sauce over fish and bake.

Apple Pancakes

• 2 medium apples
• 1 large egg
• 3 Tbsp. sugar
• 1/2 cup matzo cake meal
• 3/4 cup water
• 1/4 cup oil
• pinch salt

Beat eggs, sugar, and water. Peel and dice apples.

Add to mixture with cake meal and salt; mix well.

Heat small amount of oil in pan. Drop mixture into frying pan by tablespoonfuls.

Fry until browned on both sides

YBH of Passaic - Hillel
270 Passaic Avenue
Passaic, NJ 07055

973-777-0735

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