Looking to try a little kosher cooking? Give these recipes a go!
BLINTZ SOUFFLÉ
Courtesy of Betsy Katz
Ingredients
12 frozen blintzes (or fresh)
1 tsp vanilla
6 eggs
1/4 tsp salt
6 Tbsp melted butter
1/4 cup orange juice
1 1/2 cup sour cream
1/4 cup sugar
Preparation
1. Thoroughly grease a 9’’ x 13’’ pan, and put blintzes in it.2. Beat all ingredients together well.3. Pour blend over blintzes at the last minute.4. Bake at 350 degrees for 45 minutes (Time is based on using frozen blintzes.)5. Serve with frozen or fresh strawberries, cherries or any other berries and sour cream.
MOCK CHOPPED LIVER
Courtesy of A Taste of Our World: Traditional & Contemporary Jewish Recipes from Berks County by the Jewish Federation of Reading
Ingredients 3 hard-boiled eggs 1 to 2 onions 1 small can peas 1 small can green beans 1 small can mushrooms 1/2 cup walnuts Preparation 1. Drain peas, beans and mushrooms. 2. Sauté onions and mushrooms. 3. Put all ingredients together in food processor. 4. Add salt and pepper to taste.
SWEET POTATO AND BANANA CASSEROLE
Courtesy of A Taste of Our World: Traditional & Contemporary Jewish Recipes from Berks County by the Jewish Federation of Reading
Ingredients 2 medium bananas 1 large can sweet potatoes juice of 1/2 lemon 1/2 tsp salt 6 Tbsp honey 4 Tbsp margarine 8 ounces mini marshmallows Preparation 1. Mash bananas and sweet potatoes, sprinkling them with lemon juice and salt. 2. Add margarine and honey; mix well. 3. Top with marshmallows, and bake at 350 degrees until marshmallows are melted and half brown.
Yield: 6 to 8, but recipe can be doubled.
