½ C thinly sliced onion
1/3C diced green pepper
2C uncooked rice
1 3/4 C water
¼ C vegetable oil or margarine
16 oz. tomato sauce
1 tsp. salt, dash pepper
Sauté onion and green pepper.
Grease a 2 qt. deep pyrex (or other microwavable pot).
Put in all of the ingredients and stir with a spoon.
Microwave on high for 5 minutes and on medium for 20 minutes.
1 lb chuck roast
½ back small dry lima beans
¼ cup barley
handful of light red kidney beans
1 medium onion
2 potatoes
dash ketchup
½ package of onion soup mix
3 cups water
Put all ingredients in crock-pot. Put on high 3 hours before shabbos, and turn to low right before.
3-4 cups bread crumbs (either own, Jason’s, or one challah bread dipped in water then
squeezed out)
1 medium onion
1 celery
½ green pepper
1 carrot
1 cup water
1 tbs chicken fat (can do without)
1 tbs minced garlic
salt
pepper
Put everything in food processor. Don’t have to use salt and pepper if use Jason’s season bread crumbs.
1 package spinach, thawed
1 small onion
optional – two cloves garlic, minced
2 tbs oil (or water)
2 tbs flour
seasonings
Sautee onion in very small amount of oil. Drain spinach. Add spinach to sautéed onion. In separate dish mix oil (or water) and flour until it is a paste. Add small amount of spinach mixture to paste, then add paste to spinach, stirring constantly, over medium heat. Add boiling water slowly while stirring until desired consistency. Season to taste.
Use 1-2-3-4 cake recipe.
Change by:
2 tsp vanilla
½ tsp almond extract
1 tsp lemon juice
water instead of orange juice
Take 1/3 of batter and mix with cocoa until chocolate enough. Slice into remaining 2/3 of batter. Bake in tube pan.
1 lb fine noodles
8 eggs
packet and a half of onion soup mix
½ pint non-dairy creamer
4 packages of frozen chopped spinach (2 of chopped spinach and 2 of chopped broccoli is good too)
oil
Preheat the oven to 350. In one bowl beat the eggs and mix in the creamer and the onion soup mix. Squeeze the water out of the defrosted vegetables and add that to the egg mixture. Meanwhile, boil and drain the noodles. Add enough oil just to coat them so they’re shiny and don’t stick to one another. Mix the noodles and egg mixture really thoroughly, making sure the spinach is evenly distributed. it should be pretty liquid-y, so add more of the creamer if it’s not. Taste it for flavor to see if you need more of the onion soup mix. Pour into a greased baking pan and bake uncovered for 55-65 minutes at 325, until you put a fork in the center and it feels solid. If the top starts to get too brown you can place a sheet of foil over it for the last ten minutes or so.
1 can creamed corn
1/3 cup sugar
1/2 cup oil
2 eggs, separated
3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
Mix together sugar and oil. beat the egg yolks and add. add all the dry ingredients. put in
the egg whites. put in the corn. bake at 350 for 35-45minutes.
1 package lentils
1 onion
1-2 stalks celery
1 clove garlic
2 tbs flour
2 tbs oil
Soaks lentils overnight. Cook lentils as on package. Put in pot with onion, celery and garlic. Mince or cut vegetables very fine. To thicken brown flour in oil. Let it get light brown not burnt. Add a little of soup to mixture. It will sizzle up so remove from flame. Keep adding soup until not lumpy. Then add to soup and turn up heat to thicken.